| PINEAPPLE COCONUT LOAF |
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Makes 1 loaf bread2 cups Homemade Crisco Quick Bread Mix 1/2 cup packed light brown sugar 1 egg 1 can (8 ounces) crushed pineapple (undrained) 1/2 cup coarsely chopped pecans 1/2 cup flaked coconut 1/4 cup semisweet chocolate pieces Topping: 2 tablespoons sugar 1/2 teaspoon ground cinnamon 2 tablespoons flaked coconut Preheat oven to 350ºF. Combine Crisco mix and brown sugar in a bowl. Beat egg with a fork; stir in undrained pineapple. Add to bowl and stir only until dry ingredients are moistened. Mix in pecans, coconut, and chocolate pieces. Turn batter into a greased 9- x 5- x 3-inch loaf pan and spread to corners. For topping, mix ingredients and spoon evenly over batter. Bake at 350ºF for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on a rack. Remove from pan and cool thoroughly on rack. |
