Coconut Brunch Bread
A moist, coconut-flavored bread with crunchy nuts and shredded coconut, perfect for brunch or as a sweet snack, appealing to coconut lovers and bread enthusiasts alike.
Ingredients
Instructions
- Beat eggs, sugar, salad oil, and coconut flavoring until light and fluffy.
- Alternate adding dry ingredients with buttermilk to the mixture.
- Stir in Angel Flake coconut and chopped nuts.
- Pour batter into greased and floured loaf pans or a prepared Bundt pan.
- Bake at 325°F (163°C) for 50 minutes.
Tips & Substitutions
For added moisture, consider substituting half the salad oil with unsweetened applesauce. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. To enhance the coconut flavor, you can use freshly grated coconut instead of Angel Flake. Ensure all ingredients are at room temperature for optimal mixing.
Serving Suggestions
This Coconut Brunch Bread is delightful on its own but can be served with a dollop of whipped cream or a light drizzle of honey for added sweetness. Pair it with fresh fruit or a side of yogurt for a balanced brunch. It also complements coffee or tea perfectly, making it a great addition to gatherings or as a sweet treat alongside Cherry Coffeecake.
Storage & Reheating
Store leftover Coconut Brunch Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices briefly in the microwave or toast them for a crispy exterior while maintaining a soft inside.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Brunch Bread contains roughly 437 calories, with 8g protein, 79g carbohydrates, and 11g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, this may result in a denser texture. If using gluten-free flour, ensure it is a blend designed for baking to achieve the best results.
Is it possible to freeze this bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving for the best texture.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will mimic the acidity of buttermilk and yield similar results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).