Pineapple Bread


2 cups flour
1 cup oats
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup orange juice (you can mix with the drained pineapple juice to make 3/4 cup)
1/3 cup vegetable oil
1/2 cup plus 2 tablespoons shredded coconut
1 tablespoon grated orange peel
1 eight-ounce can crushed pineapple, drained
1/2 cup slivered almonds


Preheat oven to 350 degrees F. Grease and flour the bottom only of a 9x5x3-inch loaf pan. Combine the flour, oats, sugar, baking powder, soda, and salt in a large bowl and mix well. In a small bowl beat the eggs, orange juice, oil, ½ cup of the coconut, and orange peel.

Add to the dry ingredients, stirring until just moist– do not overmix. Gently stir in the pineapple and almonds. Pour the batter into the pan and sprinkle it with the remaining 2 tablespoons coconut. Bake approximately 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Cool 10 minutes, loosen sides, and remove the loaf from the pan. Cool completely before serving.


1 loaf

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