Coconut Bread

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Coconut Bread - a quick and easy treat!

 

 

This is my all-time favorite " quick " bread. You can make it in

full-size loaves, as directed in this recipe - or make mini loaves, or

muffins of any size. If you change the size of whatever you're baking, do

everything the same way as in the recipe below - BUT be sure to check for

doneness a lot sooner: smaller breads will cook much faster than the large

loaf.

 

 

MAKES 1 LARGE LOAF (9 " X 5 " ) OR 3 DISPOSABLE LOAF PANS

 

2 3/4 cups, flour

1 cup, sugar

1 tablespoon plus 1 teaspoon, baking powder

1 teaspoon, salt

1 1/4 cups, shredded coconut - toasted and cooled

1 1/2 cups, milk

1 egg, lightly beaten

2 tablespoons, peanut oil

1 teaspoon, coconut extract

Oil for coating loaf pan

 

 

Preheat oven to 350 degrees.

 

Sift together flour, sugar, baking powder and salt into mixing bowl.

Add toasted coconut and blend well.

 

In a separate bowl, combine milk, egg, oil and extract, and blend

well. Add this mixture to dry ingredients, all at once, and stir briefly to

blend. Do not over-mix. Turn into oiled pan(s).

 

Bake at 350 degrees for 40 minutes to 1 hour, depending on pan size.

(When a skewer, inserted in the middle of the loaf, comes out clean, the

bread is done.) Cool loaf in the pan for 10 minutes, then turn out loaves

and cool on a cake rack, to room temperature, before slicing.

 

This bread is even better (and easier to slice neatly) after several

hours.

 

Wrap well in aluminum foil for storage.

 

P.S. I can't tell you how good it is toasted by the slice, and

buttered!