Pineapple Coconut Bread

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups Earth Balance (or Butter)
• 1/2 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1/4 cups Light Coconut Milk
• 1/2 cups Pineapple Tidbits, Canned, Don't Drain
• 1/2 cups Shredded Coconut, Reduced Fat

1. Preheat oven to 350u0b0F and lightly grease a bread loaf pan or 2 mini loaf pans.
2. In a large bowl, combine the flours, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, whisk together the butter, sugar, egg and vanilla extract. Add the coconut milk and mix well.
4. Add the butter mixture to the flour mixture and stir well to combine. Add the pineapple, including some of the juice. Stir until incorporated.
5. Gently fold in the coconut.
6. Pour into bread pans, then bake in the preheated oven for about 50-60 minutes for 1 loaf pan or 25 minutes for mini loaves.
7. Calories per slice: 128, Fat: 4.6, Cholesterol: 0, Salt: 279, Potassium: 33, Carbs: 18.9, Fiber: 2.1, Sugar: 2.2, Protein: 2.3

allpurpose, whole wheat pastry flour, baking powder, baking soda, salt, ubc, sugar, egg, vanilla, ubc, pineapple tidbits, shredded coconut

Taken from tastykitchen.com/recipes/breads/pineapple-coconut-bread/ (may not work)