Another baked loaf thing for you. I know I just made the tahini pound cake loaf, but that was a cake. This one is a bread. It’s not as sweet, not as rich and therefore, as a bread, it’s acceptable to eat before 11 am any day of the week. I feel like cake only gets to claim that privilege on birthdays and holidays, but thanks to Starbucks and its pumpkin loaf, sweet breads are totally acceptable breakfast foods.
Amiright? Adult logic.
Anyway, it was a bit difficult for me to find a breakfast that was Caribbean inspired that was not just a coffee and roll, because what’s fun about that? Not much.
But despite my aversion to turning on the oven these hot hot hot summer days, I bit the bullet, just for you, to give you something exciting to make for breakfast tomorrow morning.
Noting the similarity in flavors between the Caribbean and Pacific islands, I decided to revisit the Coconut Bread of yore from Fiji and twist it up with a little more Caribbean flair. I’ll throw in some pineapple and then it’s almost like a pina colada in bread form.
And so we have this.
Imagine this in bread pudding! Or as french toast! The start of many amazing things. Yet, still amazing by itself.
Now, I liked it, but I think that it has potential to be better. Fearing the extra sugar and water from the crushed pineapple, I reduced the amount of both sugar and coconut milk in in the original recipe. Perhaps a little too much, since this didn’t really scream coconut or pineapple all that loudly. In reality, it probably means that it ended up the way a legit healthy breakfast loaf should be- low in sugar, a little fruit and still tasty to boot.
If those are the guidelines (made up, yes), then I think this works out just fine.
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 TB baking powder
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup crushed pineapple, with juice
- 1 cup coconut milk (I used light)
- 3/4 cup toasted coconut flakes
- Preheat the oven to 350F.
- Sift the flour together with the baking powder and salt. Gently stir in the coconut and sugar.
- In a separate bowl, beat the eggs with an electric mixer or whisk until frothy. Stir in the coconut milk, pineapple and vanilla extract.
- Make a hole in the center of the flour mixture and pour in the liquid. Fold gently or until just combined.
- Now pour into a greased, sugared loaf pan and bake for one hour, 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Check your toothpick after an hour and see how it’s doing.
- Let cool in the loaf pan for about 10 minutes, then remove to a wire rack to finish cooling
One year ago: Caramelized Onion Parsley Potato Salad
Two years ago: Papua New Guinea’s Breakfast Banana Cake
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