Christmas in The Islands Bread Recipe -
Christmas in The Islands Bread Recipe

Christmas in The Islands Bread

Recipe by  

"Satisfy your soul with pineapple, coconut, dried cherries, and a touch of rum, mon!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2006

This is a wonderful combination of flavors. I add chopped pecans and then wrapped one loaf in rum soaked cheese cloth and mailed it across country. They enjoyed it as much as I did.

Most Helpful Critical Review
Dec 27, 2006

I don't know what I did to this bread but it didn't work out for me this time. I am not ruling it out and will give it a try again. The flavors are good but it was coarse in texture. I halfed the recipe and maybe that had something to do with it and maybe my loaf pan was too large. Sorry


6 Ratings

Dec 18, 2011

I made mini loaves for office exchange gifts. They were a hit. I didn't have dried cherries on hand, so I used craisins, dried cranberries.

Dec 04, 2006

This was a great and easy recipe. I loved it. I've frozen the 2nd loaf to take to a Christmas brunch. I know it will be a hit. Very very moist and delicious.

Dec 24, 2011

This is good recipe, I like the idea and it works well together. I will make it again. I find myself wanting a bit of a stronger flavour. I went with Rum flavouring, maybe using actual rum makes a difference?!

Aug 15, 2014

This only made two loaves, not three. I subbed the 1/2c milk for 1/2c pineapple juice from the can for a more tropical flavor. (I also do that trick with pineapple upside down cake.) No cherries so I subbed raisins & let them soak in the half cup pineapple juice about half an hour. 'Didn't measure the pineapple. Whatever was left after draining went in. :) Eventhough I'm "nutmeg-sensitive," I added the full t. I couldn't tell it was there. In the batter, in love with rum extract; wish the flavor was stronger in the bread. 'Think adding pineapple extract might help this. It wasn't all that moist or pineapple-tasting; mostly coconut-feeling. :/ Bummer. Three days later, only three slices gone. No one likes it. Sorry.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

B. Painter
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