Pear Pistachio Coconut Bread Recipes

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• 1. Heat oven to 350^. Toast coconut for 5 to 7 minutes, stirring once. Grease or spray bottom ONLY of desired loaf pan.
• 2. In a large bowl, beat sugar,pears,vanilla and egg until well mixed. Lightly spoon flour into measuring cup;level off. Add flour, baking powder and salt to wet ingredients. By hand, stir 25 to 35 strokes until ingredients are moistened. Stir in coconut and nuts. Pour into pan.
• 3. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely. --- Note: High altitude (3500 to 6500 ft) Decrease baking powder to 21/2 teaspoons.

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.