creature comforts: coconut bread

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To say that this winter has been Odyssean, cold and cruel would be an understatement. Five months of misery is enough, but yesterday, I felt a chill to bone and wet snow that swept into my eyes. In between appointments, I held an old friend close and said, this is the best day of your life. I’m finding that if you lead a situation with your heart, the outcome will be nothing less than extraordinary. After, I went home and whipped up a bread that I knew would deliver me comfort.

While this loaf isn’t your normal softened banana bread fare (it doesn’t yield, the crumb is a tad tougher than what I’m accustomed to), I had a slice of this toasted with almond butter and it was perfection. Simple to make, simple to relax and enjoy, and simple to know that every day should be regarded as the best day of your life.

INGREDIENTS: Recipe courtesy of Smitten Kitchen, with slight modifications
2 large eggs
1 1/4 cups (295 ml) full-fat milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (I used 1 tsp of nutmeg as I was out of cinnamon)
1 cup (200 grams) cane sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan

DIRECTIONS
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter or almond butter spread.

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