tahitian coconut bread

2 c. fresh grated coconut (1 coconut)
4 c. flour
2 tsp. baking powder
1 1/2 c. sugar
1 1/2 c. water

combine coconut, sugar and water.  blend flour and baking powder together.  mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky.  wrap in aluminum foil and bake in oven at 350 degrees for 1 to 1 1/2 hour.  makes 5 loaves.  enjoy!

*original recipe from polynesian cultural center

pumpkin bread/cake recipe

2 c. fresh cooked or canned pumpkin

1/2 c. oil

3/4 tsp. cinnamon

1 egg

2 c. sugar

1/2 tsp. pumpkin spice

3/4 tsp. salt

2 tsp. soda

2 1/2 c. all-purpose flour

chocolate chips 

mix all ingredients together beating until smooth.  

fill greased and flour bundt pan, bread pan or 1 lb. coffee can (half full)

bake 1 hour and 30 minutes in a 350 degree oven.  

watch cooking time.  it will be slightly different depending on the baking container you use. 

lowfat banana bread

1/2 c. applesauce (or any pureed fruit)
1 c. sugar
pinch salt
1 1/2 c. whole wheat flour
1 tsp. baking soda
3 medium bananas
1 tsp. vanilla

coat loaf pan with nonstick vegetable spray.  mash banana.  stir together all ingredients, pour into loaf pan and bake @ 300 degrees for one hour.

zucchini bread

1 c. oil
3 c. flour
2 c. sugar
1 tsp. baking powder
3 eggs, beaten
1 tsp. baking soda
2 tsp. vanilla
3 tsp. cinnamon
2 c. zucchini
1 tsp. salt
pinch nutmeg

combine oil, sugar, eggs and vanilla; beat until fluffy.  combine dry ingredients:  add alternately with finely grated zucchini.  bake at 350 degrees for one hour.  makes 2 loaves.

banana bread

cream:
1/2 c. shortening or butter
1 c. sugar

add:
2 eggs
1 c. bananas

2 c. flour
1 tsp. soda

cook 30 minutes at 350 degrees