This week I was supposed to practice packaging photography but, after reading the small paragraph about packaging I realized it was going to be hard for me to do it because I wasn’t actually packaging my bread. I just continued working with my available light source which was

natural light and my kitchen lights.
I placed the bread on a plain black plate and put a white reflector board behind it so I could light up the back of the bread and to make sure there wouldn’t be any harsh shadows. I set my tripod up and put my camera high enough that when you look at the image it would look like you are looking down at it.
I set my camera to manual mode, attached the remote cord to it and started taking pictures.
After, I was all done taking pictures I did my basic editing in photoshop. I adjusted the levels, brightness and contrast. Then I sharpened the image using a high pass filter.

This week I was supposed to practice packaging photography but, after reading the small paragraph about packaging I realized it was going to be hard for me to do it because I wasn’t actually packaging my bread. I just continued working with my available light source which was

natural light and my kitchen lights.
I placed the bread on a plain black plate and put a white reflector board behind it so I could light up the back of the bread and to make sure there wouldn’t be any harsh shadows. I set my tripod up and put my camera high enough that when you look at the image it would look like you are looking down at it.
I set my camera to manual mode, attached the remote cord to it and started taking pictures.
After, I was all done taking pictures I did my basic editing in photoshop. I adjusted the levels, brightness and contrast. Then I sharpened the image using a high pass filter.

This week I was supposed to practice packaging photography but, after reading the small paragraph about packaging I realized it was going to be hard for me to do it because I wasn’t actually packaging my bread. I just continued working with my available light source which was

natural light and my kitchen lights.
I placed the bread on a plain black plate and put a white reflector board behind it so I could light up the back of the bread and to make sure there wouldn’t be any harsh shadows. I set my tripod up and put my camera high enough that when you look at the image it would look like you are looking down at it.
I set my camera to manual mode, attached the remote cord to it and started taking pictures.
After, I was all done taking pictures I did my basic editing in photoshop. I adjusted the levels, brightness and contrast. Then I sharpened the image using a high pass filter.

This week I was supposed to practice packaging photography but, after reading the small paragraph about packaging I realized it was going to be hard for me to do it because I wasn’t actually packaging my bread. I just continued working with my available light source which was

natural light and my kitchen lights.
I placed the bread on a plain black plate and put a white reflector board behind it so I could light up the back of the bread and to make sure there wouldn’t be any harsh shadows. I set my tripod up and put my camera high enough that when you look at the image it would look like you are looking down at it.
I set my camera to manual mode, attached the remote cord to it and started taking pictures.
After, I was all done taking pictures I did my basic editing in photoshop. I adjusted the levels, brightness and contrast. Then I sharpened the image using a high pass filter.

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks

3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut  milk
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks