Barbados Coconut bread

Yesterday, I was feeling like baking a bread. But at the same time, I was in no mood to do all the kneading part. Weird huh?? I just wanted something quick and at the same time great tasting bread. I searched all the baking books I had and I found this exotic bread recipe in Muffins and breads book.

This soft and crumbly bread is really quick to prepare and it tastes great with just the right amount of sweetness laced with the flavour cinnamon. The bread was ready by tea time. I? had mine with some apricot Jam and it tasted just divine

Barbados coconut bread recipe:

Preparation time: 20mins

Baking time: 1hr

Makes- 1loaf

Ingredients:

Coconut- 2cups+ 1/3cup

All purpose flour- 1-1/2 cup

Whole wheat four- 1 cup

Salt- 1tsp

Brown sugar- 3/4cup, powdered

Thick butter milk- 1-1/4cup

Cinnamon powder- 1tsp

Butter- 6tbsp, melted

Baking powder- 2tsp

Vanilla extract- 1tsp

Coconut extract- 2tsp

Method:

• In a large bowl, combine the All Purpose flour, wheat flour, baking powder, salt, sugar and cinamon powder and sift once so that the ingredients are well combined
• Toss 2 cups of shredded coconut along with the sifted ingredients and mix.
• In another bowl, combine the butter milk, butter,vanilla essence and coconut extract and mix well
• Add the wet ingredients to the dry ingredients and mix till all the ingredients are just well combined. DO not over mix
• Preheat the oven at 180C and grease a 9x5x3 loaf pan.
• Put the prepared dough into the greased pan and top with the remaining 1/3 cup of coconut and bake for an hour or till an inserted skewer comes out clean.
• Cool completely on a wire rack before serving.

P. S. I did not have coconut extract on hand. So just combined 1tsp of coconut milk with 1 tsp water. 

This bread of mine is my contribution to Helen's Full plate Thursday

And to lisa's Sweet Saturday