Recipe for cooking jamaican jungle bread

Quick Meals- Soups and Bread :: Savory Quick Breads

Jamaican Jungle Bread

1 1/2 C. flour
1 C. 3-min. brand quick oats
1/2 C. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 C. flaked coconut
1/2 C. toasted nuts, chopped
1 C. mashed bananas (about 3 med.)
1 (8 oz.) can crushed pineapple, undrained
1/4 C. canola oil
2 eggs

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-in. bread loaf pan.

In lrg. bowl, stir together first 9 ingredients.

In med. bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into prepared bread loaf pan. Bake for 50 min. Cool in pan 5 min., then remove from pan and cool completely.

Makes approximately 1 loaf.

Glaze
1/2 C. powdered\", sugar
1 Tbsp. butter or margarine
1/2 tea. coconut or vanilla extract
1 to 2 tea. milk

Mix together. Drizzle over Jamaican Jungle Bread.

,, savory-quick-breads/loaded-cornbread,Quick Meals- Soups and Bread,Savory Quick Breads,Recipe for cooking loaded cornbread,Loaded Cornbread