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Categories:
all-purpose whole wheat pastry flour baking powder baking soda salt sugar egg vanilla pineapple tidbits shredded coconut
Viewed: 16 - Published at: 7 years agoIngredients
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/4 cups Earth Balance (or Butter)
- 1/2 cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1/4 cups Light Coconut Milk
- 1/2 cups Pineapple Tidbits, Canned, Don't Drain
- 1/2 cups Shredded Coconut, Reduced Fat
Method
- Preheat oven to 350°F and lightly grease a bread loaf pan or 2 mini loaf pans.
- In a large bowl, combine the flours, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the butter, sugar, egg and vanilla extract. Add the coconut milk and mix well.
- Add the butter mixture to the flour mixture and stir well to combine. Add the pineapple, including some of the juice. Stir until incorporated.
- Gently fold in the coconut.
- Pour into bread pans, then bake in the preheated oven for about 50-60 minutes for 1 loaf pan or 25 minutes for mini loaves.
- Calories per slice: 128, Fat: 4.6, Cholesterol: 0, Salt: 279, Potassium: 33, Carbs: 18.9, Fiber: 2.1, Sugar: 2.2, Protein: 2.3
