So- back to the cookbookBreakfast in Bed
I had wanted to try this and kept forgetting to save banana's. Then I re-read the recipe a bit closer and discovered that there were no banana's in it. None at all.
This bread had the most delicious resemblance of Amish Friendship Bread ... without all the work.
Very moist, easy to make the night before and yields enough for our family more than twice.
Anything that stretches beyond one round in our family is a great thing. Unless its because they won't eat it, and that was not the case with this bread.
This bread had the most delicious resemblance of Amish Friendship Bread ... without all the work.
Very moist, easy to make the night before and yields enough for our family more than twice.
Anything that stretches beyond one round in our family is a great thing. Unless its because they won't eat it, and that was not the case with this bread.
Hawaiian Breakfast Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (8 ounces) crushed pineapple, drained (I used just a plain can of pineapple, uncrushed)
1 cup grated fresh coconut
2 cups grated carrots
Preheat oven to 350. In a large bowl, beat eggs, oil, sugar, and vanilla. Stir in flour, baking soda, and cinnamon; mix just until blended. Fold in pineapple, coconut, and carrots. Divided batter evenly into two greased 9-by-5-inch loaf pans and let rest 20 minutes. Bake for about 1 hour or until a toothpick inserted into center of bread comes out clean. Cool completely. (Note: This bread cuts better the next day.)
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (8 ounces) crushed pineapple, drained (I used just a plain can of pineapple, uncrushed)
1 cup grated fresh coconut
2 cups grated carrots
Preheat oven to 350. In a large bowl, beat eggs, oil, sugar, and vanilla. Stir in flour, baking soda, and cinnamon; mix just until blended. Fold in pineapple, coconut, and carrots. Divided batter evenly into two greased 9-by-5-inch loaf pans and let rest 20 minutes. Bake for about 1 hour or until a toothpick inserted into center of bread comes out clean. Cool completely. (Note: This bread cuts better the next day.)
4 comments:
Looks tasty! Did you use any whole wheat flour?
Beautiful photo and no surprise yummy food!
Looks good, and sounds much better for them than the bowls of Froot Loops mine have been eating this summer. :)
No to the whole wheat flour, although that is an adventure we are about to start. Grinding our wheat and adding it to our food. Should have started a long time ago.
The bread gets its color from the cinnamon and the carrots.
I will let you know how it goes when we add the wheat flour to it.
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