Sour Cream Coconut Quick Bread

"Easy and delicious quick coconut bread."
 
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photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by ViLyn photo by ViLyn
Ready In:
1hr 5mins
Ingredients:
9
Yields:
1 loaf bread
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ingredients

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directions

  • Cream together butter and sugar.
  • Beat in eggs and coconut extract.
  • Mix in sour cream, then add coconut and mix well.
  • Stir flour, baking powder and baking soda together and add to batter and mix well.
  • Place batter into greased loaf pan and bake at 350° for 45 to 50 minutes or until done.

Questions & Replies

  1. Do you bake it in a 9x5 loaf pan it doesn't say...?
     
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Reviews

  1. I'm giving this five stars because it tastes great even though I screwed up! I read the recipe wrong and thought it was 1/4 cup butter instead of 1/4 lb. So, it came out pretty dry, but the flavor is great. I knew the batter was wrong but figured it was the recipe, so I added milk for more moisture. I should have read it a little closer! So, I will definitely make this again with the correct measurements next time! Oh, and I use coconut oil in place of butter for another depth of coconut flavor.
     
  2. What size baking pan and is it APF or unbleached flour.....?
     
  3. I was ready to write a 5 star review for this quick bread just after tasting the batter! The baked bread is just as delicious. I made a quick confectioners sugar glaze and topped the bread with that and some toasted coconut. It looked great and tasted great.
     
  4. I made this for work as we had a Diversity Day and our team had the country of Belize. Coconut is popular there so I took a chance on this. I wasnt disappointed. Even though I'm not a big coconut fan, I found this bread sweet & tasty. Thanks for sharing!
     
  5. Very good, very moist bread. I made it exactly as written. I think the 2 teaspoons of coconut extract really adds to the flavor. Nice with a cup of coffee!
     
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Tweaks

  1. I'm giving this five stars because it tastes great even though I screwed up! I read the recipe wrong and thought it was 1/4 cup butter instead of 1/4 lb. So, it came out pretty dry, but the flavor is great. I knew the batter was wrong but figured it was the recipe, so I added milk for more moisture. I should have read it a little closer! So, I will definitely make this again with the correct measurements next time! Oh, and I use coconut oil in place of butter for another depth of coconut flavor.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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