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Coconut Bread #3

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Submitted by tjdoucet

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 7.1E+2
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
lightly beaten
2 1E+1
TEASPOONS ML COCONUT EXTRACT *
1 237
CUP ML BUTTERMILK
1 237
CUP ML COCONUT
shredded *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 1545 49% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 503mg 21%
Total Carbohydrate 60g 60%
Dietary Fiber 6g 23%
Sugars g
Protein 52g
Vitamin A 5% Vitamin C 2%
Calcium 18% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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