Tuesday, August 9, 2016


Welcome back for Day 2 of Amish Week. 

Yesterday I shared a delicious Pennsylvania Dutch Chicken Corn Soup. It was the best soup ever.

Today you are in for a treat - a Hawaiian Bread treat. It was certainly a treat for my husband. He ate three slices the first day and that was before I told him I had used unsweetened coconut and further reduced the calories by using truvia baking blend (stevia/sugar blend). Of course if you aren't counting calories, use sweetened coconut and regular sugar. The recipe also said it made 3 loaves but didn't say what size. I used 9 x 5 - inch loaf pans and the recipe made 2. You would definitely get more if you used smaller loaf pans. Personally I would recommend making it in smaller loaf pans and just freeze the extra ones.

I found the recipe the last time we visited our older son and his family in CO. Dil Sara had a new cookbook called The Amish Baking Cookbook, Plainly Delicious Recipes from Oven to Table by Georgia Varozzo and Kathleen Kerr. I actually found a number of recipes that I will be trying.


1         20 - ounce can crushed pineapple, undrained
1         10 - ounce pkg. coconut (I did use unsweetened coconut)
4        eggs
1-1/2  cup sugar (I used 3/4 cup truvia baking blend)
4        cups flour
2        teaspoons salt
2        teaspoons baking soda

Preheat oven to 325 degrees F. Grease loaf pans. (I made two 9 x 5 - inch loaves.)

Mix together pineapple and coconut in a large mixing bowl with a (wooden) spoon.

Add sugar. Mix well.

Add beaten eggs. Mix well.

Sift together the flour, salt, and baking soda in a different bowl.

Add to pineapple mixture and mix well.
(I ended up dumping the mixture into another big bowl to make sure I had it mixed up completely.)

Divide batter between loaf pans.

Bake for 1 hour for large loaves.

Cool ten minutes in pans on wire rack.

Remove to finish cooling. Wrap in foil to keep moist.

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