we had a perfect weather weekend in athens, ga and got a major dose of some spring weather! needless to say, the last place that i wanted to be was in the house. so... this bread was created on the fly to satisfy some hungry little ones. in our house we love coconut in just about everything. i think this bread just might be my favorite quick bread ever!
ingredients
bread
1 1/2 cup AP unbleached flour
2 tsp baking powder
1/2 cup sugar
1 1/2 cup unsweetened shredded coconut
1/2 tsp cardamon
1/4 tsp salt
1 1/4 full fat coconut milk (canned)
2 eggs
1 tsp vanilla
1/2 cup unsalted butter, melted
juice from 1 clementine
glaze
1 Tbsp unsalted butter, melted
2 Tbsp powdered sugar
1 Tbsp fresh clementine juice (add more or less to taste and for consistency
pinch of salt
clementine zest
directions
-pre-heat oven to 350 degrees
-grease a loaf pan
-in a medium size bowl, mix dry ingredients and stir. if you are wanting less texture in your bread you can pulse the shredded coconut in a blender or food processor.
-in a separate bowl, mix the remaining wet ingredients
-add to the dry ingredients and stir with a wooden spoon until mixed (do not over mix)
-pour into loaf pan
-bake for 55 minutes
while baking...... make the glaze
-melt 1 Tbsp unsalted butter
-using a for quickly whisk in the powdered sugar until combined and there are no clumps
-add clementine juice and salt
-add more sugar and/or juice if needed
-when bread is done baking, let rest for 10 minutes and remove from pan
-drizzle the glaze on top and sprinkle the clementine zest atop
-enjoy!
photos and recipe by kristen bach