Recipe

Pineapple sultana loaf

  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Pineapple sultana loaf
  • 440 gram can crushed pineapple in juice, drained
  • 1 cup (150g) self-raising flour
  • 1/2 cup (110g) caster sugar
  • 1 cup (80g) desiccated coconut
  • 1 cup (160g) sultanas
  • 1 egg, beaten lightly
  • 1/2 cup (125ml) milk

Method

Pineapple sultana loaf
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base with baking paper, extending paper 5cm above long sides of pan.
  • 2
    Combine ingredients in large bowl. Pour mixture into pan; bake about 50 minutes. Stand loaf in pan 10 minutes; turn, top-side up, onto wire rack to cool.

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