Digital Collections
Celebrating the breadth and depth of Hawaiian knowledge. Amplifying Pacific voices of resiliency and hope. Recording the wisdom of past and present to help shape our future.
Passion Fruit Pineapple Bread
Lee Ann Panee Akiona, KS ’78
Oldies But Goodies, Vol 1. Kamehameha Schools Alumni Association, Nā Pua Mae‘ole o Kamehameha Chapter. 1983.
INGREDIENTS:
1 ¾ cups flour
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
¾ cup brown sugar, firmly packed
3 teaspoons butter or oleomargarine
2 eggs
1 cup crushed pineapple, drained
½ cup passion fruit concentrate
DIRECTIONS:
Sift first four ingredients in a large bowl.
Add chopped nuts; stir to blend.
Cream brown sugar, butter and eggs until light and fluffy.
Add passion fruit juice and crushed pineapple.
Blend in flour mixture until well blended.
Pour into a greased 9 x 5 x 3 loaf pan and bake at 350°F for 50–60 min
Yield: one 9 x 5 x 3 loaf pan.
About Liliko‘i
Liliko‘i is the Hawaiian word for passion fruit. We are familiar with the yellow-fruited liliko‘i, which is used commercially for desserts and beverages. However, there is also a dull purple liliko‘i which grows wild in many forests of Hawai‘i. It is introduced and is said to have been named after Liliko‘i, Maui, where it was first grown.
