COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
LAMBERTVILLE STATION COCONUT BREAD
Hearty, golden-brown bread made with toasted coconut is a long-time Lambertville Station specialty. Enjoy this sweet treat next time you crave distinctive bakery. -Lambertville Station, Lambertville, New Jersey
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut., Transfer to a greased 9x5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
COCONUT FLOUR AND PLANTAIN QUICK BREAD
Simple ingredients yet nutritious. Enjoy with your favorite spread.
Provided by Fadeelah Kusimo
Categories Other Breads
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees. Prepare two 1.5 liters loaf pans ( I used glass loaf pans.)
- 2. In a blender jar pulse/blend plantain, raw honey, ginger, cinnamon, cayenne and coconut milk. In a separate bowl combine the coconut flour, baking soda and powder and mix thoroughly.
- 3. Transfer paste to mixer. Add almond butter and mix until well combined.
- 4. Add the eggs gradually, one at a time, then the apple cider vinegar.
- 5. Reduce the speed of the mixer.Next goes in the coconut flour mixed with baking soda and powder. Mix till well combined.
- 6. Lastly, add the chopped nuts. Pour into prepared pans.
- 7. Bake at 325 degrees until tooth pick inserted comes out clean. Cool completely before serving.
COCONUT PLANTATION BREAD
Make and share this Coconut Plantation Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients.
- Stir well.
- Mix milk, egg, and vanilla; stir well.
- Stir into flour mixture.
- Cover and let stand 20 minutes.
- Pour into greased 9 inch loaf pan.
- Bake at 325* for 60 minutes or until toothpick comes out clean.
- Let cool in pan 10 minutes.
- Remove and cool on rack.
Nutrition Facts : Calories 2944.4, Fat 72.5, SaturatedFat 56.4, Cholesterol 245.7, Sodium 1754.7, Carbohydrate 519.6, Fiber 24, Sugar 208, Protein 58.9
COCONUT BREAD II
I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.
Provided by JEMR2
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g
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