Coconut Scented Brown Bread Recipes

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COCONUT BREAD



Coconut Bread image

I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Nutrition Facts :

COCONUT BREAD



Coconut Bread image

Toast this sweet bread and serve it with homemade pineapple jam.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Yield Makes 1 loaf or 8 slices

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup grated dried coconut

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

COCONUT BANANA BREAD



Coconut Banana Bread image

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

COCONUT-SCENTED BROWN BREAD



Coconut-Scented Brown Bread image

This is a hearty bread loaf with a coconut scent that no one places as coconut because they do not expect coconut in bread. The coconut, as it often does, seduces one to try to figure out what that flavor is!

Provided by Chef Lindsay Williambrown

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 5h35m

Yield 24

Number Of Ingredients 9

8 cups whole wheat flour
5 teaspoons active dry yeast
1 tablespoon coconut sugar
2 teaspoons salt
¼ cup solid coconut oil
5 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
1 tablespoon warm water (100 to 110 degrees F/40 to 45 degrees C), or as needed
1 tablespoon whole wheat flour
cooking spray

Steps:

  • Mix 8 cups whole wheat flour, yeast, coconut sugar, and salt with a fork in a bowl. Mix in coconut oil with your hands until well distributed and flaky. Mix in 4 1/2 cups water. Mix in remaining 1/2 cup plus 1 tablespoon water until dough has a moist, spongy consistency.
  • Divide dough into 2 pieces. Shape each piece into a ball.
  • Dust 2 large bowls with 1 tablespoon flour. Place 1 ball of dough into each bowl. Cover with plastic wrap. Place in a warm place to rise, 4 to 20 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans with cooking spray.
  • Punch dough down gently and shape into loaves. Place loaves in the prepared pans. Snip top with kitchen scissors to create spiky tops.
  • Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 30 minutes. Turn off oven and leave loaves inside, about 15 minutes. Remove from pans and let cool for 30 minutes. Cut into 12 to 16 slices per loaf.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 30.1 g, Fat 3.1 g, Fiber 5.1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 197.9 mg, Sugar 0.7 g

BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE



Banana-Walnut-Coconut Quick Bread with Brown Butter Glaze image

Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sweetened shredded coconut
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup mashed bananas (about 2 medium)
3 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
  • Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

SWEET COCONUT BREAD



Sweet Coconut Bread image

A Bahamas recipe.

Provided by philipp.wagner

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h36m

Yield 40

Number Of Ingredients 15

3 ½ cups brown sugar
2 (8 ounce) packages grated coconut
1 cup all-purpose flour
¾ cup seedless raisins
4 ounces candied mixed fruit peel
4 ounces fresh cherries, pitted and cut into small pieces
¼ cup baking powder
1 tablespoon mixed essence
½ teaspoon ground nutmeg
1 cup margarine
½ cup shortening
½ cup milk
½ teaspoon salt
1 tablespoon water, or more if needed
5 teaspoons white sugar, or more to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
  • Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
  • Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
  • Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
  • Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.5 g, Cholesterol 0.2 mg, Fat 10.4 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 4.5 g, Sodium 267.2 mg, Sugar 25.9 g

BARBADIAN COCONUT SWEET BREAD



Barbadian Coconut Sweet Bread image

Make and share this Barbadian Coconut Sweet Bread recipe from Food.com.

Provided by pattikay in L.A.

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 12

3/4 cup butter
1/2 cup raw sugar
2 cups self raising flour
2 cups plain flour
4 ounces desiccated coconut
1 teaspoon pumpkin pie spice
2 teaspoons vanilla
1 tablespoon rum
2 eggs
2/3 cup milk
1 tablespoon caster sugar, blended with
2 tablespoons water, to glaze

Steps:

  • preheat oven to 350.
  • grease 2 1-lb loaf pans or 1 2-lb pan.
  • place the butter and sugar in a large mixing bowl and sift in all of the flour.
  • rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
  • add the coconut, mixed spice, vanilla, rum, eggs and milk.
  • mix together well with your hands.
  • if the mixture is too dry, add more milk.
  • knead on a floured board till firm and pliable.
  • halve the mixture and place in loaf pans.
  • glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.

Nutrition Facts : Calories 2163.5, Fat 97.8, SaturatedFat 63.7, Cholesterol 405.9, Sodium 751.5, Carbohydrate 279.4, Fiber 9.3, Sugar 82.5, Protein 37.4

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