Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup poi (taro root paste)
- 1 cup crushed pineapple, drained
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, combine the poi, crushed pineapple, sugar, eggs, vegetable oil, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 slice
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 32g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Poi can be substituted with mashed sweet potato or mashed taro root.
- Crushed pineapple can be substituted with chopped fresh pineapple or canned pineapple chunks.
Variations:
- Add 1/2 cup chopped macadamia nuts for a crunchy texture.
- Add 1/2 cup shredded coconut for a tropical flavor.
- Add 1 teaspoon cinnamon for a warm spice flavor.
Tips and tricks:
- Do not overmix the batter to avoid a tough bread texture.
- Drain the crushed pineapple well to avoid a soggy bread texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the bread in aluminum foil and bake in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Slice the bread and serve on a plate. Garnish with fresh pineapple chunks and macadamia nuts.
Garnishes:
Fresh pineapple chunks and macadamia nuts.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or green salad.
Troubleshooting advice:
- If the bread is too dry, add 1/4 cup of milk to the batter.
- If the bread is too moist, reduce the amount of crushed pineapple or increase the baking time.
Food safety advice:
- Wash your hands before handling food.
- Use separate cutting boards for raw meat and vegetables.
- Cook the bread to an internal temperature of 200°F (93°C) to ensure it is safe to eat.
Food history:
Poi is a traditional Hawaiian dish made from taro root. It has been a staple food in Hawaii for centuries. Pineapple is also a popular fruit in Hawaii and is often used in desserts and baked goods.
Flavor profiles:
The bread has a sweet and tropical flavor with a slightly tangy taste from the pineapple.
Serving suggestions:
Serve the bread as a snack or dessert. It can also be served as a breakfast bread with a side of fresh fruit.
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Region: Hawaiian