Tequila Bread

Try Paul Hollywood's simple recipe for a loaf with a difference, flavoured with tequila, pineapple and coconut
By Paul Hollywood
Tequila Bread
  • Rating:
  • Serves: 10
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 300 g flour
  • 115 g sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 eggs
  • 175 g light corn syrup
  • 115 g corn oil
  • 15 ml tequila
  • 225 g tinned crushed pineapple chunks, in unsweetened juice, drained
  • 150 g coconut flakes


1. Preheat the oven to 180ÂșC/Gas 4.

2. Mix together the flour, sugar, baking powder, bicarbonate and salt in a mixing bowl.

3. In a separate large mixing bowl beat together the eggs, corn syrup, corn oil and Tequila.

4. Gradually stir in the flour mixture making a thick, moist mixture. Mix in the pineapple and coconut.

5. Transfer the mixture into a greased and floured loaf tin, 23cm x 13cm x 7.5cm.

6. Bake the bread for an hour until cooked through. Test by inserting a skewer into the centre of the loaf. If it comes out clean the bread is cooked through; if not, bake for a further 5 minutes and test again.

7. Remove the bread from the oven. Cool for 10 minutes in its tin, then turn the loaf out onto a wire rack to cool completely.

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