Recipe: Pina Colada Bread with Pineapple-Kahlua Glaze

PINA COLADA BREAD

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk
Pineapple-Kahlua Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease bottoms of 4 tea-sized (6-by-3-inch)
loaf pans.

In bowl, combine flour, baking powder, baking soda and salt. Set aside.

In another bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add lemon peel, coconut, pineapple, Kahlua and milk. Mix well. Slowly add dry ingredients to butter mixture in 1/2 cup portions, mixing well after each addition. Divide batter among prepared pans.

Bake 25 minutes or until done. When loaves are done, remove from oven and place on cooling rack. Pour glaze over breads while still warm. Let breads cool in pans. Cool then remove from pans.

PINEAPPLE-KAHLUA GLAZE

1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua

Combine sugar, juice and Kahlua in saucepan. Cook over low heat until sugar dissolves, 4 to 5 minutes. Remove from heat and set aside until breads are done.


Make 4 small loaves
Source: Lisa Foyer of Oconomowoc, first prize in the Clabber Girl Quick Bread Contest, Wisconsin State Fair, 2002