Saturday, March 19, 2011

coconut quick bread

I am a HUGE fan of the coconut!!!! And I just love it when I come across a recipe that has coconut in it. This coconut quick bread is just that.....quick. And I forgot to mention.....easy. It's so quick to make and easy to eat anytime of the day. It won't last long. Especially if you make it nice and toasty. Yum!!!

My Mama would have loved this bread. She was also a fan of anything coconut. I'll be sure to send the recipe up to heaven so that the chefs there can make it for her. So in honor of my Mama, I dedicate this blog post to her. I miss you Mama!!!!

Coconut Quick Bread
courtesy of the lovely blog honey & jam by the way of seven spoons

Makes 2 loaves (8"x 3 3/4" x 2 3/8")  or 4 mini loaves (5 5/8" x 3 5/16" x 1 7/8") ***These measurement come from the aluminum foil pans that you can get at the grocery store.

2 large eggs
1 1/4 cup milk ***UPDATE 10/16/11 - today I substituted coconut far so good***
Seeds scraped from half of a vanilla bean or 1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon ***This is from the original recipe, but not needed***
1/2 teaspoon salt
1 cup superfine sugar ***Superfine sugar is not a household staple but can be found at the grocery store. However, if you pulse regular sugar in your food processor for 10 seconds or so, you can have superfine sugar anytime you need it*** 
5 ounces (around 1 1/2 cups) flaked sweetened coconut - plus more for sprinkling (optional, but definitely do)
6 tablespoons unsalted butter - melted and cooled ***UPDATE 10/16/11 - forget the butter and use coconut oil!!!***

butter and flour for pans

Preheat oven to 375˚.
In a small bowl, whisk together the eggs, milk and vanilla seeds/extract. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the center of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in melted butter, being careful not to overmix.

Butter and flour a 8 x 4 inch loaf pan. Pour in the batter. ***Sprinkle with more coconut. This is my personal touch to the original recipe. The coconut gets toasty in the oven plus it showcases the loaf with the main ingredient*** Bake until the loaf is golden brown and a cake tester or screwer inserted in the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in it's pan for 5 minutes, then turn it onto a wire rack to cool completely.

The bread is so delicious toasted and I really don't think it needs anything. But if you want to be decadent, a little pat of butter, or a smear of Nutella or raspberry jam sound pretty much heavenly!!!

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