Buttermilk Coconut Bread Recipe

Publisher Photo

Buttermilk Coconut Bread Recipe

Be the first to add a review
Publisher Photo
A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. —Cindy Steffen, Cedarburg, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2-1/3 cups sweetened shredded coconut, divided
  • 1 egg
  • 1-1/4 cups buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened.
Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Coconut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p156

Nutritional Facts

1 slice: 227 calories, 10g fat (7g saturated fat), 25mg cholesterol, 234mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2-1/3 cups sweetened shredded coconut, divided
  • 1 egg
  • 1-1/4 cups buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Coconut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p156

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forButtermilk Coconut Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review