I tried to google to find a recipe combining the flavors of my favorite drink, Pina Colada and sort of a so-so pumpkin bread…couldn’t find any. So I just created my own special bread and really happy with the results. A new quickbread creation for fall...why not!
PINA COLADA PUMPKIN BREAD
Bread:
4 cups all purpose flour 1 tablespoon + 1 teaspoon baking powder
2 teaspoons baking soda 1/2 teaspoon salt
1 cup sugar 1 cup packed brown sugar
1 (15 oz) can pumpkin 1 cup canned crushed pineapple, undrained
3/4 cup vegetable oil 4 large eggs 1 teaspoon coconut extract (Durkee brand)
1 teaspoon rum extract (McCormick) 1/2 cup sweetened shredded coconut
1/2 cup coarsely chopped walnuts
Glaze:
1/2 cup powdered sugar about 3 teaspoons pineapple juice
1/2 teaspoon rum extract 1/2 teaspoon coconut extract
Preheat oven to 350 F. Grease and flour or line 2 (9 ×5 inch) loaf pans.
Aerate together flour, baking powder, baking soda, and salt in medium bowl. Add rest of the ingredients and mix well. Divide into 2 prepared pans. Bake for 55 to 60 minutes or until wooden pick inserted in centers comes out clean. Cool for 10 minutes. Remove to wire racks to cool completely. Makes 2 loaves.
Combine glaze ingredients. If glaze is too thick add more
pineapple juice. If glaze is too runny add a little more powdered
sugar. Drizzle glaze over the top.
