Oatmeal Hawaiian Bread
Yield
servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 20 | ounces |
pineapple, canned, crushed
drained |
|
| 3 | cups |
coconut
|
*
|
| 2 | teaspoons |
baking soda
|
|
| 1 ½ | cups |
rolled oats
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 578 | ml/g |
pineapple, canned, crushed
drained |
|
| 7.1E+2 | ml |
coconut
|
*
|
| 1E+1 | ml |
baking soda
|
|
| 355 | ml |
rolled oats
|
|
| 1E+1 | ml |
salt
|
|
Directions
Combine eggs, sugar, and beat until light.
Sift flour, salt and soda; add to egg mixture and beat until smooth.
Add rest of ingredients and mix well.
Spoon into greased and floured 9x5 loaf pan.
Bake at 325℉ (160℃) for 1 hour.
Remove from pans immediately.
