My 70th experiment: pineapple coconut sweet bread

Since my very successful experiment with orange and cranberries, I feel more encouraged to try out another fruit bread. I love the light sweetness and the aroma of fruit. Here is one experiment, that spins off from Bernard Clayton's honey pineapple bread. This is a sweet bread, and I don't like the bread to be too sweet. So I use less than a quarter of the sugar in his given recipe. The result is still amazingly great. According to somewhere, the more the sugar, the more the result looks like cake. Mine is definitely not cake-like.

Recipe: My pineapple coconut sweet bread (2 small loaves)

Ingredients:
- 1 cup KAF all purpose flour
- 1/2 cup oat bran
- 1/8 cup coconut powder
- juice from one small can of pineapple, about 1/3 cup
- 1 egg
- 1+1/2 TB brown sugar
- 1/2 tp salt
- 1+1/2 tp baking powder
- 1 TB vegetable oil
- about 2-3 TB water for adjustment

Procedure:
1. Mix flour, oat bran, coconut powder, brown sugar, salt, baking powder in one large bowl. Use fingers to break the brown sugar crumbs and mix thoroughly.
2. Add pineapple juice and egg to the mixture. Mix well to form a thick batter.
3. Add 2 tp oil to the batter. Mix well. Reserve 1 tp of oil to grease two small loaf pans.
4. Spoon batter into greased pans. Use a greased spoon to flatten the top of the batter.
5. Preheat oven to 375F. Bake on middle rack. Cover loaf when top is lightly brown. Bake until a stick stuck into the center of loaf comes out clean.
6. Remove carefully from pan. Allow to cool and age overnight before serving.

Results:
5:30pm, mixing all the dry ingredients carefully:

5:36pm, pineapple juice (about 1/3 cup) from a small can of pineapple:

5:36pm, all ingredients ready for mixing:

5:40pm, initial mixture of the dry and the wet ingredients:

5:42pm, adding oil to the well mixed batter:

5:45pm, final batter, after adding 2-3 TB of additional water to make the batter more like a batter than a dough:

5:46pm, spooning batter into greased mini loaf pans:

5:49pm, batter flattened:

5:50pm, edge of batter in pan:

5:50pm, loaves started baking at 375F:

6:07pm, loaves baked 17 minutes:

6:07pm, loaves resume baking at 375F with covered tops:

6:16pm, loaf baked 26 minutes, internal temperature about 175F:

6:16pm, thermometer coming off clean:

6:17pm, first loaf's top:

6:17pm, first loaf's height:

6:17pm, first loaf's heel:

6:17pm, first loaf's bottom, golden brown, not burnt, but significantly browner than the top:

6:18pm, two loaves' tops:

6:18pm, two loaves' heels:

6:20pm, two loaves' corners:

6:19pm, second loaf's top:

6:18pm, second loaf's side:

6:23pm, second loaf's corner:

6:23pm, second loaf's heel:

6:23pm, second loaf's crack:

Next day:
8:15am, crumb of bread after overnight:

8:15am, a bite:

Observations:
1. When I just finish making the batter, the taste of it is very nice. Generally, when the batter tastes great, the loaf would come out great.
2. The pineapple juice itself is sweet enough to make the loaves sweet. So I add just 1.5 TB additional brown sugar.
3. The 1 egg may help gluing the loaf together because of the substantial amount of oat bran and coconut powder which contribute to no gluten formation.
4. Baking the small loaves at 375F is too high. The sides and bottoms are browned too quickly.
5. A bite into the loaf shows big holes. The crumb is dense otherwise, probably because of the oat bran.
6. After cooling, the bread does not taste as sweet as when hot. But it is still noticeably sweet. The coconut powder is noticeable, giving the bread a nice something to chew. This bread has a large amount of oat bran too. Therefore, its texture is somewhat like breads made with atta flour. This bread tastes great when the crust is toasted to a crunch.