Tequila bread

Method

1. Preheat the oven to 180ºC/Gas 4.

2. Mix together the flour, sugar, baking powder, bicarbonate and salt in a mixing bowl.

3. In a separate large mixing bowl beat together the eggs, corn syrup, corn oil and Tequila.

4. Gradually stir in the flour mixture making a thick, moist mixture. Mix in the pineapple and coconut.

5. Transfer the mixture into a greased and floured loaf tin, 23cm x 13cm x 7.5cm.

6. Bake the bread for an hour until cooked through. Test by inserting a skewer into the centre of the loaf. If it comes out clean the bread is cooked through; if not, bake for a further 5 minutes and test again.

7. Remove the bread from the oven. Cool for 10 minutes in its tin, then turn the loaf out onto a wire rack to cool completely.

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Ingredients

300g Flour
115g Sugar
2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Salt
2 Eggs
175g light corn syrup
115g corn oil
15ml tequila
225g canned crushed pineapple in unsweetened juice, drained
150g flaked coconut

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