Welcome to a tropical paradise of flavors with our collection of 25+ Coconut Quick Bread Recipes! Coconut is more than just a popular ingredient; it brings a taste of the tropics to your kitchen and elevates your baked goods to new heights.
Whether you’re a seasoned baker or a beginner looking to try something new, these recipes offer a delightful twist on traditional quick breads, combining the sweetness of coconut with various flavors and textures.
From classic coconut loaves to innovative blends with fruits, nuts, and spices, there’s something here for everyone. These quick breads are not only easy to prepare but also make fantastic snacks, breakfast options, or dessert items.
The moistness of the bread paired with the rich coconut flavor will leave your taste buds dancing and your home filled with an irresistible aroma.
So, grab your mixing bowls and get ready to embark on a baking adventure with these mouthwatering coconut quick bread recipes!
25+ Delicious Coconut Quick Bread Recipes for Every Occasion
In conclusion, our collection of 25+ Coconut Quick Bread Recipes is a testament to the versatility and deliciousness of coconut in baking.
Whether you opt for the classic coconut loaf, a fruity twist with pineapple, or a decadent chocolate-infused bread, each recipe offers a unique taste experience that can be enjoyed at any time of the day.
Baking these quick breads is not only a rewarding experience but also a wonderful way to share delicious treats with friends and family.
We hope these recipes inspire you to get creative in the kitchen and explore the wonderful world of coconut quick breads.
Don’t hesitate to experiment with your own flavor combinations and share your creations with us!
Coconut Lime Quick Bread
This Coconut Lime Quick Bread combines the rich, tropical flavor of coconut with the zesty brightness of lime.
Perfect for breakfast or an afternoon snack, this bread is both moist and flavorful, making it a delightful treat.
The refreshing citrus notes elevate the taste, making it a perfect addition to your brunch table or as a light dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened coconut milk
- ½ cup vegetable oil
- 2 large eggs
- Zest of 1 lime
- 2 tbsp lime juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C. Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the coconut milk, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This Coconut Lime Quick Bread is a delightful way to bring the taste of the tropics into your kitchen. Its combination of sweet coconut and zesty lime makes it a crowd-pleaser, whether enjoyed with a cup of coffee or as a stand-alone treat.
Share it with friends and family for an easy yet impressive dessert that will have everyone asking for seconds!
Chocolate Coconut Quick Bread
Indulge in this decadent Chocolate Coconut Quick Bread that marries rich chocolate flavors with the sweetness of coconut.
This recipe is perfect for chocolate lovers looking for a unique twist on traditional quick bread.
Whether enjoyed as a breakfast treat or a dessert, this bread is sure to satisfy your sweet tooth while providing a delightful texture.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the shredded coconut.
- In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Chocolate Coconut Quick Bread is a luxurious treat that brings together two beloved flavors in a delightful way. The combination of chocolate and coconut creates a rich, moist bread that’s perfect for any occasion.
Enjoy it fresh out of the oven, or toast slices for an even more indulgent experience. This recipe is bound to become a favorite in your home, making every bite feel like a special occasion.
Coconut Banana Quick Bread
This Coconut Banana Quick Bread is a delightful twist on classic banana bread.
By adding shredded coconut, this recipe enhances the moistness and flavor of the bread, creating a tropical treat that’s perfect for breakfast or a snack.
The sweetness of the ripe bananas pairs beautifully with the nutty coconut, making this bread irresistible.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large ripe bananas, mashed
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, mix together the flour, baking soda, baking powder, salt, sugar, and cinnamon (if using).
- In another bowl, combine the mashed bananas, shredded coconut, melted coconut oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Coconut Banana Quick Bread is a fantastic way to use overripe bananas while adding a delicious twist with shredded coconut. The bread is incredibly moist and packed with flavor, making it a delightful treat for any time of day.
Serve it warm or toasted with a pat of butter for an extra touch of indulgence. This recipe is sure to become a go-to favorite for its simplicity and deliciousness, pleasing both coconut and banana lovers alike!
Coconut Pineapple Quick Bread
Transport yourself to a tropical paradise with this Coconut Pineapple Quick Bread.
Combining the sweet flavors of ripe pineapple and shredded coconut, this bread is moist and bursting with flavor.
It’s an excellent choice for breakfast, brunch, or even as a delightful dessert.
Each slice is a taste of summer, perfect for brightening any day.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup crushed pineapple (drained)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, and cinnamon (if using).
- In another bowl, combine the crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Transfer the batter to the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Pineapple Quick Bread is a delightful fusion of flavors that will transport you to a sunny beach with every bite. The sweet pineapple and coconut create a moist, flavorful bread that’s perfect for any occasion.
Serve it warm or at room temperature, and watch as it disappears quickly from the table. It’s an excellent choice for brunch gatherings or as a sweet treat to enjoy throughout the week!
Coconut Almond Quick Bread
For those who enjoy the rich, nutty flavors of almonds, this Coconut Almond Quick Bread is a must-try.
Combining the sweetness of coconut with the delightful crunch of sliced almonds, this quick bread is not only tasty but also adds a beautiful texture.
It’s perfect for breakfast, tea time, or a snack, providing a satisfying crunch with each bite.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped almonds (sliced or slivered)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, sugar, shredded coconut, and chopped almonds until well combined.
- In a separate bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Be cautious not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
This Coconut Almond Quick Bread is a fantastic combination of textures and flavors, offering a delightful crunch from the almonds paired with the sweetness of coconut.
Whether enjoyed plain, toasted, or with a spread of almond butter, this bread is sure to satisfy your cravings. It’s a delightful addition to any breakfast spread or as a midday snack, making it a versatile recipe that you’ll want to keep on hand!
Coconut Cranberry Quick Bread
This Coconut Cranberry Quick Bread beautifully balances the sweetness of coconut with the tartness of cranberries.
This quick bread is not only moist and delicious but also adds a pop of color, making it a lovely centerpiece for any table.
Perfect for holiday gatherings or as a special treat, it combines festive flavors that everyone will enjoy.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup dried cranberries
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, dried cranberries, and orange zest (if using).
- In a separate bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Cranberry Quick Bread is a delightful way to enjoy the tartness of cranberries combined with the sweetness of coconut. Each slice is not only beautiful but also bursting with flavor, making it a perfect addition to your holiday table or as a gift for friends and family.
Serve it as a light breakfast, an afternoon snack, or even as a festive dessert. The combination of textures and flavors will leave everyone wanting more!
Coconut Orange Quick Bread
This Coconut Orange Quick Bread combines the tropical sweetness of coconut with the bright, refreshing flavor of orange.
It’s a delightful treat that’s perfect for breakfast or as a light dessert.
The citrus notes add a wonderful brightness to the rich coconut, making it a delightful choice for any time of year.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup orange juice (freshly squeezed)
- Zest of 1 orange
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, and orange zest until well combined.
- In a separate bowl, mix the orange juice, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
This Coconut Orange Quick Bread is a refreshing twist on traditional coconut bread. The combination of orange juice and zest infuses the bread with a bright flavor that complements the coconut beautifully.
It’s perfect for breakfast or as an afternoon snack with a cup of tea. Serve it sliced with a light dusting of powdered sugar or a drizzle of orange glaze for an extra special treat!
Coconut Raspberry Quick Bread
This Coconut Raspberry Quick Bread is a delightful fusion of flavors that brings together the sweetness of coconut and the tartness of fresh raspberries.
It’s a beautiful bread that not only tastes delicious but also looks stunning with vibrant red raspberries peeking through the golden bread.
Perfect for brunch or as a dessert, this bread will impress everyone at your table.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and shredded coconut until well combined.
- In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the raspberries to avoid crushing them.
- Transfer the batter to the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This Coconut Raspberry Quick Bread is a vibrant and delicious addition to your recipe collection. The tart raspberries beautifully balance the sweetness of the coconut, creating a flavorful experience in every bite.
It’s perfect for special occasions, brunches, or as a sweet treat to enjoy throughout the week. Serve it warm or at room temperature, and watch as it quickly becomes a favorite among family and friends!
Coconut Spice Quick Bread
This Coconut Spice Quick Bread is a warm, comforting treat that features the rich flavor of coconut combined with warm spices like cinnamon, nutmeg, and ginger.
It’s an excellent choice for fall or winter gatherings, evoking the cozy feeling of the season.
This bread is perfect for breakfast, as a snack, or even as a dessert, served with a dollop of whipped cream.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This Coconut Spice Quick Bread is a delightful way to warm up your kitchen with its aromatic spices and sweet coconut flavor. The combination of spices adds depth and warmth to the bread, making it perfect for cozy gatherings or quiet evenings at home.
Serve it warm with butter or cream cheese for an extra indulgent treat. This recipe is sure to become a seasonal favorite that you will look forward to making year after year!
Coconut Lemon Zest Quick Bread
This Coconut Lemon Zest Quick Bread perfectly balances the tropical sweetness of coconut with the refreshing tartness of lemon.
The addition of lemon zest and juice brightens the flavor, making it an ideal choice for breakfast or an afternoon snack.
This quick bread is not only delicious but also aromatic, filling your kitchen with a delightful fragrance as it bakes.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- 1/2 cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and shredded coconut until combined.
- In a separate bowl, mix the coconut milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
This Coconut Lemon Zest Quick Bread is a delightful treat that brings together the bright flavors of lemon and the rich sweetness of coconut.
Each slice is refreshing and uplifting, making it a wonderful addition to any breakfast table or afternoon tea. Serve it plain, or add a lemon glaze for an extra layer of sweetness.
This bread is perfect for spring and summer gatherings or whenever you need a little sunshine in your life!
Coconut Chia Seed Quick Bread
Packed with nutrients, this Coconut Chia Seed Quick Bread combines the rich flavor of coconut with the health benefits of chia seeds.
The chia seeds add a delightful texture while contributing omega-3 fatty acids and fiber.
This quick bread is perfect for health-conscious individuals looking for a delicious yet nutritious option for breakfast or a snack.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- 2 tbsp chia seeds
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, and chia seeds until well combined.
- In a separate bowl, mix the coconut milk, vegetable oil, eggs, vanilla extract, and almond extract (if using) until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Chia Seed Quick Bread is a nutritious and delicious option for those looking to enjoy a healthier treat without sacrificing flavor. The chia seeds provide a subtle crunch, while the coconut adds sweetness and moisture.
Perfect for breakfast or as a quick snack, this bread pairs beautifully with yogurt or a spread of your choice. Enjoy it guilt-free knowing that you’re nourishing your body with wholesome ingredients!
Coconut Maple Walnut Quick Bread
Indulge in the rich flavors of this Coconut Maple Walnut Quick Bread, where the sweetness of maple syrup beautifully complements the nutty crunch of walnuts.
This quick bread is perfect for breakfast or dessert, offering a delicious way to enjoy the combination of coconut and maple.
The warm flavors create a comforting experience, making it a wonderful choice for cozy mornings or gatherings.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup walnuts (chopped)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup maple syrup
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, and chopped walnuts until combined.
- In a separate bowl, mix the coconut milk, vegetable oil, eggs, vanilla extract, and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be cautious not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Maple Walnut Quick Bread is a delightful combination of flavors and textures, making it a standout treat for any occasion.
The sweet maple syrup enhances the natural sweetness of the coconut, while the walnuts add a satisfying crunch. Perfect for breakfast or a sweet afternoon snack, this bread can be enjoyed plain or with a spread of butter or cream cheese.
Share it with friends and family, and watch it disappear quickly!
Coconut Almond Joy Quick Bread
Inspired by the classic Almond Joy candy bar, this Coconut Almond Joy Quick Bread combines the rich flavors of coconut, almond, and chocolate.
Each slice is a delightful treat that transports you to a tropical paradise while satisfying your sweet tooth.
Perfect for dessert or a special breakfast, this quick bread is a fun and delicious way to enjoy a beloved flavor combination.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup sliced almonds
- ½ cup semi-sweet chocolate chips
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, shredded coconut, sliced almonds, and chocolate chips until combined.
- In a separate bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Almond Joy Quick Bread is a fun and indulgent treat that captures the essence of the beloved candy bar. The combination of coconut, almonds, and chocolate creates a rich and satisfying flavor that is perfect for dessert or a special breakfast.
Serve it warm or at room temperature, and consider adding a drizzle of chocolate glaze for an extra touch of sweetness. This bread is sure to become a favorite among family and friends!
Coconut Coffee Cake Quick Bread
This Coconut Coffee Cake Quick Bread is the perfect companion for your morning coffee or afternoon tea.
With its rich coconut flavor and a sweet, crumbly topping, this quick bread takes the traditional coffee cake to a whole new level.
It’s a delightful way to start your day or to enjoy during a cozy gathering with friends.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brown sugar (for topping)
- ¼ cup shredded coconut (for topping)
- ½ tsp cinnamon (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and shredded coconut until well combined.
- In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- In a small bowl, mix the brown sugar, shredded coconut, and cinnamon together for the topping.
- Transfer half of the batter to the prepared loaf pan, sprinkle half of the topping mixture, then pour the remaining batter on top. Finish with the rest of the topping mixture.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Coconut Coffee Cake Quick Bread is a delightful treat that adds a tropical twist to the classic coffee cake. Its sweet crumb topping provides a satisfying crunch, while the coconut adds depth and richness.
Perfect for breakfast or as an afternoon snack, this bread pairs beautifully with coffee or tea. Whether you’re hosting a brunch or simply enjoying a quiet morning at home, this quick bread will surely impress and satisfy!
Coconut Pineapple Upside-Down Quick Bread
This Coconut Pineapple Upside-Down Quick Bread combines the tropical flavors of coconut and pineapple into a fun and delicious twist on the classic upside-down cake.
Each slice reveals a sweet, caramelized layer of pineapple topped with a moist and flavorful coconut bread.
This quick bread is perfect for summer gatherings or as a delightful dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup crushed pineapple (drained)
- ½ cup coconut milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brown sugar (for the bottom layer)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a small bowl, mix the brown sugar and crushed pineapple together. Spread this mixture evenly in the bottom of the prepared loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and shredded coconut until well combined.
- In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter over the pineapple mixture in the loaf pan, smoothing the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before inverting it onto a serving platter.
This Coconut Pineapple Upside-Down Quick Bread is a tropical delight that brings the flavors of summer to your table. The caramelized pineapple adds a sweet and tangy touch, while the coconut-infused bread provides a moist and flavorful base.
It’s perfect for dessert, brunch, or any special occasion. Serve it warm for a delicious treat, and watch as it becomes a favorite among friends and family. This quick bread is not only a feast for the palate but also a beautiful centerpiece for your table!
Note: More recipes are coming soon!
