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    You are in: Home / Baking / Coconut Bread Recipe
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    Coconut Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    No Spam's Note:

    Moist Coconut Bread

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    Ingredients:

    Serves: 32

    Yield:

    8 x 4 L ...

    Units: US | Metric

    Directions:

    1. 1
      Combine flour, bak ing powder, soda, and salt. Set aside. In a large bowl, combine sugar, oil, eggs, and vanilla.
    2. 2
      Add dry ingredients alternately with buttermilk.
    3. 3
      Stir just until moistened.
    4. 4
      Fold in coconuts and walnuts.
    5. 5
      Pour into three PAM sprayed small loaf pans.
    6. 6
      Bake in preheated 300 degree oven on lowest rack for about 30-35 minutes or until toothpick comes out clean.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on March 01, 2010

      45

      I actually made this into muffins and a cake. In place of buttermilk, I used coconut water, trying to boost the coconut flavor. The muffins were a wonderful texture, nice and moist, but a bit bland for me, which could be my fault for using the coconut water, I don't know. I will make this again, I think I will toast the coconut first and maybe add some pineapple puree or juice. I can just taste a nice slice with some whipped cream and pineapple on top! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2008

      55

      5 Stars for taste and texture on the one pan of (12 cavity) mini bundt cake muffins but the 8x4 Loaf Pan took 1-1/2 hours to bake through (it just came out of the oven) with the last 20 minutes, the oven temperature up to 325. It's very dark and crusty on the outside but I expect the inside will be okay. I've made many Quick Bread recipes and while it isn't noted in this recipe, my batter was very lumpy and it was difficult to tell if the flour was completely distributed. I didn't want to overmix, so finally just stopped, leaving it pretty lumpy (before the coconut and nuts were added). The only change I made was to use Pecans instead of Walnuts, as that is all I had. The taste is great, so I'm sure there will be a next time -- I may add orange zest and drizzle with a chocolate glaze too. And definitely, no more loaf pan, just muffins with this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2007

      55

      This was so deliciously moist and perfectly sweetened. I made 1 in a loaf pan, and one in a pie pan, and both turned out perfectly!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Coconut Bread

    Serving Size: 1 (53 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 214.6
     
    Calories from Fat 113
    52%
    Total Fat 12.5 g
    19%
    Saturated Fat 3.6 g
    18%
    Cholesterol 26.7 mg
    8%
    Sodium 97.2 mg
    4%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 1.2 g
    4%
    Sugars 13.3 g
    53%
    Protein 3.0 g
    6%

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