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.
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
1 cup crushed pineapple, drained
½ cup passion fruit concentrate
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.
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.