Coconut Breakfast Quick Bread
Recipe: #40868
June 04, 2023
Categories: Breads, Breakfast, Hawaiian, Brunch, Oven Bake, Vegetarian, Quick Breads more
"If you prefer a less sweet version, you can use unsweetened shredded coconut instead and adjust the sugar amount to your taste."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (114 g)
- Calories 367.4
- Total Fat - 15.4 g
- Saturated Fat - 7.1 g
- Cholesterol - 52.1 mg
- Sodium - 221.8 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 2.2 g
- Sugars - 27.3 g
- Protein - 5.7 g
- Calcium - 59.5 mg
- Iron - 1.2 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
Step 2
In a large mixing bowl, combine the flour, sweetened shredded coconut, sugar, baking powder, baking soda, and salt. Stir until well combined.
Step 3
In a separate bowl, whisk together the pineapple juice, coconut milk, vegetable oil, eggs, and vanilla extract until well blended.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy, and that's okay.
Step 5
Pour the batter into the prepared loaf pan and spread it evenly.
Step 6
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 7
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Tips
No special items needed.
0 Reviews
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