Tropical Fruit Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
• Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

Steps:

• Preheat oven to 350 degrees.
• Grease bottom only of loaf pan, 8 1/2 x 4 1/2, 2 1/2 inch.
• Mix sugar, butter and eggs until well blended, stir in banana and pineapple.
• Stir in remaining ingredients just until moistened, spread in pan.
• Bake 55 minutes for 8 1/2 loaf. 50 minutes for 9 inch loaf or until wooden toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen sides of loaf from pan, remove from pan. Cool Compl;etely before slicing.

Steps:

• Heat oven to 350°F
• Grease and flour bottom ONLY of 8x4 or 9x5 inch loaf pan.
• In a large bowl, combine quick bread mix, water, oil and egg.
• Stir for 50-75 strokes with spoon till moist.
• Stir in fruit and orange peel.
• Pour batter into greased prepared pan.
• Bake 350 for 55-60 minutes for 8x4 pan, or 45-55 minutes for 9x5 pan.
• test with toothpick to see if its done.
• Cool on wire rack for 15 minutes.
• remove from pan and cool 30 minutes till totally cooled.
• in small bowl, blend powdered sugar and orange juice till desired glaze consistency.
• brush over loaf.
• wrap tightly and store in fridge.

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

Steps:

• In bread machine pan, place the first 13 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the macadamia nuts.

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

Steps:

• Blend the flour, sugar, vegetable oil, milk eggs, baking soda, and salt in a mixing bowl with an electric mixer on medium until batter is smooth.
• Add mandarin oranges, pineapple, banana, coconut, vanilla and candied fruit or cherries and mix with a spoon until blended.
• Pour batter into 2 greased and floured 5x9 loaf pans.
• Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean.
• Cool on a wire rack.