Toasted Coconut BREAD with Homemade Pineapple JAM

Bulan November udah hampir habis... sy ngerasa melewati 1 bulan yg cukup melelahkan, physically & mentally. Jumat malem, gue putusin buat makanan yg enak u/ weekend breakfast. Sambil nemenin anak2 dinner sy sempetin bikin quick bread, Coconut Bread. Sempet gak yakin jg ama resepnya, soalnya gak pake mentega/minyak sama sekali. Duh kayag apa jadinya yah. 45 menit kemudian wangi coconut dah nyebar ke penjuru rumah. Wawww... sedaaaap. Rotinya memang cukup padat bentuknya. Keesokan paginya sempet beli 2 nanas di tukang sayur keliling.. langsung diolah, jadilah Homemade Pineapple Jam.
What a perfect breakfast to start my day... the perfect combination:
Toasted Slices Coconut Bread topped with Homemade Pineapple Jam.

Coconut Bread
Source: Lucinda's Authentic Jamaican Kitchen
Makes one 8.5 by 4.5 inch loaf or two 6 by 2 by 2 inch loaves

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 large egg, lightly beaten
1 tsp pure vanilla extract
1/2 cup milk
1/2 cup dried unsweetened flaked coconut ~sy ganti desiccated coconut

Preheat oven to 350 F. Grease an 8.5 by 4.5 inch loaf pan or two 6 by 2 by 2 inch loaf pans. Whisk flour, baking powder, salt and sugar in a large bowl; stir in egg and vanilla. Add milk and coconut; stir until combined. Transfer batter to greased pan. Bake until center springs back when touch, 45 to 60minutes. Let cool in pan 5 minutes. Turn out onto a rack to cool completely; slice bread.

Homemade Pineapple Jam
2 small or 1 big pineapple
1/2 cup sugar
Juice of 1/2 lime
Cloves

Peel and core pineapple.
Using a box grater, grate flesh.
Cook pineapple and 1/2 cup water in a sauce pan oven medium-low heat until pineapple is soft, about 20 minutes.
Stir sugar, lime juice and cloves.
Cook until thick, about 20 minutes.