You may have noticed my little tease at the end of last week on Facebook and Twitter. I’m theming this week with breads! I’ve never really been much of a baker and haven’t really played around much with anything besides quick breads. I thought that this would be a great opportunity to work on my bread skills and also make my house smell like a delicious bakery. One thing I did learn was that it is very important not to kill your yeast by using water that is too hot. You’ll end up baking a giant ball of dough…but more on that later this week.
I’m easing you into bread week with a quick bread with a tropical flair. I know not everyone loves coconut but I think that this bread offers a light flavor of coconut and the butter really tops it off with a sweet flavor. If you’re really feeling edgy you can throw 1/2 cup macadamia nuts into the batter before baking to add a nutty crunch.
Preheat your oven to 350°. Coat a bread pan with non-stick cooking spray or use butter and flour. You will need a rather large loaf pan for this bread, I used my 9x5x3 bread pan. If you don’t have a larger bread pan you can divide the batter into 2 loaves or use any excess for muffins.
In a small bowl whisk together the eggs, milk and vanilla. In a medium bowl combine the flour, salt, baking powder and cinnamon. I mentioned using 1-2 teaspoons depending on how dominant you want this flavor. I used 2 teaspoons. Add in the sugar and coconut and stir well to combine. Make a large well in the center of the bowl and add in the egg mixture. Stir until just combined but do not overmix. Finally, pour in the melted butter and lightly stir until you get a smooth texture.
Pour the batter into your pan and bake for 60-75 minutes or until a toothpick inserted into the center comes out clean.
While your bread is cooking you can mix together 1 stick of softened, salted butter and 1/4 cup crushed pineapple. When the bread is cooled, slice and serve with the pineapple butter.
Recipe via Smitten Kitchen