Coconut Bread #3
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
lightly beaten |
|
| 2 | teaspoons |
coconut extract
|
* |
| 1 | cup |
buttermilk
|
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
lightly beaten |
|
| 1E+1 | ml |
coconut extract
|
* |
| 237 | ml |
buttermilk
|
|
| 237 | ml |
coconut
shredded |
*
|
| 237 | ml |
walnuts
chopped |
|
Directions
Combine flour, baking powder, baking soda and salt; set aside.
In a large bowl combine sugar, oil, eggs and coconut extract.
Add dry ingredients alternately with buttermilk; stir just until moistened.
Fold in coconut and nuts.
Pour into two greased and floured 8½ x 8½ x 8½ inch loaf pans.
Bake at 325℉ (160℃). for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
