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PIÑA COLADA BREAD

4 eggs
1 1/4 C. oil
2 C. granulated sugar
1 tsp. coconut extract
1 tsp. vanilla extract
1 tsp. orange extract
1/4 C. pineapple juice, drained from crushed pineapple
1/2 tsp. grated orange zest
3 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (20 oz.) can crushed pineapple, drained well
1/2 C. flaked coconut
1/2 C. chopped maraschino cherries
1/2 C. chopped macadamia or other nuts (optional)

Preheat oven to 350ºF. Grease and flour well two 7 x 4-inch loaf pans.
Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice
and orange zest. In a separate bowl, soft together flour, salt, baking
soda and cinnamon. Add to egg mixture and mist just until ingredients are
moistened. Gently stir in crushed pineapple, coconut, maraschino cherries
and nuts. Do not stir too much or bread will be heavy. Pour into prepared
loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted
comes out clean. Let cool in pan for 10 minutes before removing.
 
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