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    You are in: Home / Recipes / Aloha Quick Bread Recipe
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    Aloha Quick Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 25, 2009

      I knew I'd like this one after reading the ingredients, and I was right. It's very tropical tasting. The quick bread has a nice crumb to it, without being too dense. The only change I made was to add some rum extract. Wow that was a good idea. I would like to use macadamia nuts next time. I will make this again soon! Made and Reviewed as a Recipeextra for ANZ Recipe Swap #25 - Thanks! :)

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    • on October 03, 2008

      This has become one of my family's favorite quick breads. It's a great recipe. I did two things different than the recipe: I used lemon zest instead of orange, simply because that is what I had on hand. I also added a streusel topping just because my family loves that crunch. The bread probably didn't need the added topping, but it added to our enjoyment. Streusel Topping: 1/2 c. sugar 1/3 c. flour 1/2 tsp. cinnamon 1/4 c. butter Combine dry ingredients; rub in butter and pinch together in clumps. Put streusel on top of unbaked bread and bake as usual. If topping gets too brown and bread isn't done, tent with aluminum foil.

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    • on August 11, 2008

      This is a very moist quick bread. The kids scarfed it down and we shared some with a couple neighbors. I love pineapple and coconut but felt it was overpowering. Made for the August 2008 Aussie/NZ recipe swap.

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    • on July 20, 2008

      This is one of the tastiest Quick Breads I've ever made and it was definitely quick and easy to put together. The texture is perfect! I did make a couple of changes to accommodate the ingredients I already had on hand, and will note them here so I remember for the next time I make this! I doubled the recipe and used 1 Cup Whole Wheat Flour and 3 Cups All-Purpose Flour, used Silk Vanilla Soymilk in place of the Milk, Zest of 1 large Orange (did not measure), 4 medium Bananas (did not measure) and Macadamia Nuts then sprinkled the top of each loaf with Hula-brand Turbinado Raw Washed Sugar. I filled (4) 6-1/2 x 2-1/2 and (12) 2-1/2 x 1-1/2 loaf pans. The larger pans baked for 55 minutes and the 'muffin-pan' with the (12) smaller loaves baked for 18 minutes at 350 degrees. To evenly distribute the batter, I used a measuring cup with 2 cups of batter for each of the larger pans then put the remaining batter into a sandwich-size ziplock bag; snipped off one corner and easily filled the tiny cavities on the other pan. It won't be long before I make this recipe again -- mahalo for posting!

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    • on July 19, 2008

      Aussie Swap #18: Excellent, moist quick bread!! I love the bananas, coconut and pineapple together - very tropical!!

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    Nutritional Facts for Aloha Quick Bread

    Serving Size: 1 (1172 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3673.6
    Calories from Fat 1496
    Total Fat 166.3 g
    Saturated Fat 89.1 g
    Cholesterol 675.5 mg
    Sodium 3901.1 mg
    Total Carbohydrate 503.0 g
    Dietary Fiber 21.6 g
    Sugars 273.6 g
    Protein 57.9 g

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