Wednesday, May 27, 2015

coconut bread

My favorite food blogger posted this coconut bread, and I went home and made it without question.  I have a weakness for fruit breads like banana and pumpkin.  Now I can add coconut to the list!  This bread only carries a hint of coconut which makes jellies, jams, peanut butter, Nutella, etc the perfect pairing!

coconut bread
 {coconut bread}

coconut bread
 {can you see the coconut flakes?}

coconut bread
 {I tried it with both peanut butter and Nutella--both delicious!  Also just toasted with some butter--excellent!}

coconut bread
from smitten kitchen

makes 1 loaf

2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan
  1. Preheat oven to 350 degrees. 
  2. In a small bowl, whisk together eggs, milk and vanilla.
  3. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. 
  4. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to over mix.
  5. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. 
  6. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. 
  7. Cool in pan five minutes, before turning out onto a cooling rack.
  8. Serve in thick slices, toasted, with butter and confectioners’ sugar, peanut butter, nutella, butter and honey--the possibilities are endless!
What spread would you use with this bread?

Pin It

No comments:

Post a Comment