Name: Camp loaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 125 gram softened butter; 1/2 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cup sifted self-raising flour; 440 gram can crushed pineapple, with juice; 125 gram punnet blueberries; 1/2 cup flaked coconut, plus extra 2-3 tablespoons to sprinkle

Camp loaf

This is a great sweet treat to take camping or on a picnic. It can also be sliced and toasted on a char-grill for breakfast.

Serves 8

Prep

10M

Cook

40M

Total

50M

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Ingredients

125 gram softened butter

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cup sifted self-raising flour

440 gram can crushed pineapple, with juice

125 gram punnet blueberries

1/2 cup flaked coconut, plus extra 2-3 tablespoons to sprinkle

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 14cm x 21cm loaf pan.

2.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

3.Fold in half the flour, followed by pineapple and juice. Fold in remaining flour with blueberries and coconut.

4.Pour into pan, smoothing top. Sprinkle with extra coconut. Bake for 35-40 minutes or until cooked when tested with a skewer.

5.Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Makes 1 loaf. This keeps well in an airtight container.
Note

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Ingredients

Method

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