Best 3 Buttermilk Coconut Bread Recipes
Indulge in the tropical flavors of our buttermilk coconut bread, a delightful treat that combines the tanginess of buttermilk with the sweet richness of coconut. This easy-to-follow recipe yields a moist and fluffy loaf, perfect for breakfast, brunch, or a sweet afternoon snack.
Our buttermilk coconut bread is a symphony of flavors and textures. The buttermilk adds a subtle tang that balances the sweetness of the coconut, while the coconut flakes provide a delightful crunch in every bite. Topped with a sweet and sticky coconut glaze, this bread is a true taste of paradise.
In addition to the classic buttermilk coconut bread recipe, we also offer variations to cater to different tastes and dietary preferences. For those who prefer a gluten-free option, we have a delicious gluten-free buttermilk coconut bread recipe that uses almond flour and coconut flour instead of wheat flour.
For those with a sweet tooth, our buttermilk coconut bread with pineapple and macadamia nuts recipe adds a tropical twist to the classic bread. The pineapple chunks and macadamia nuts add a burst of flavor and texture, making this bread a perfect choice for a special occasion or a potluck.
And if you're looking for a healthier option, our low-fat buttermilk coconut bread recipe uses reduced-fat buttermilk and coconut milk, making it a lighter and healthier version of the classic bread. Enjoy the same delicious flavors without compromising your health.
No matter which recipe you choose, our buttermilk coconut bread is sure to be a hit with your family and friends. So grab your apron, preheat your oven, and let's embark on a culinary journey to the tropics!
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
MAMA'S BUTTERMILK COCONUT PIE
My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your bread a tangy flavor and help it to rise properly.
- Don't overmix the batter. Overmixing the batter will make the bread tough.
- Let the bread cool completely before slicing. Slicing the bread too soon will make it crumbly.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Conclusion:
Buttermilk coconut bread is a delicious and easy-to-make bread that is perfect for any occasion. With its moist crumb, tangy flavor, and sweet coconut topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give buttermilk coconut bread a try. You won't be disappointed!
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