Strawberry Coconut Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
• Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full.
• Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.

Steps:

• Heat oven to 350°F. Grease 8x4-inch loaf pan with shortening or cooking spray.
• In large bowl, stir together flour, sugar, coconut, baking powder and salt; make well in center of mixture.
• In medium bowl, beat egg, mashed banana, milk and oil with whisk until well blended. Add wet mixture to dry ingredients, stirring just until moistened. Stir in half of the strawberries. Spoon batter into pan. Scatter remaining strawberries over top.
• Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

Steps:

• Preheat oven to 350°F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.) In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a separate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly. I love this bread with strawberry jam and peanut butter.

Steps:

• Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.
• Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, the remove and cool completely on wire racks.