Recipe by Susan Vinson
"I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using. "
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Very good bread. I am a better bread person and this one is good. It is great served warm. Try It!!
Very tasty, not too sweet. I think it could be baked maybe 10 minutes longer, though. The inside was a little mushy. I didn't have coconut extract so I substituted vanilla extract. You can make your own self rising flour by adding 1.5 tsp of baking powder per cup of flour and 1 tsp of salt. Thanks for the recipe!
This recipe turned out very well... but the taste was just awful. The vanilla sugar gave it a very bitter taste. I had to throw out the whole loaf.
I am a cocoNUT so I had high hopes for this bread. Unfortunately, this was lacking flavor to me. In addition, it was crumbly as another reviewer stated. I prefer a nice dense quick bread with loads of flavor. Thanks for sharing. BTW it needs to bake about 10 more minutes for the center to get done.
I made this for the Bishop's reception at my church and was asked to please make it again for the next reception coming up.
Very Good!!!!!! I have never had Coconut Bread before. This is a great breakfast bread. I highly recommend it.
I was surprised at how quickly this bread disappeared after I made it. My 4 kids thought this was a great alternative to the usual breakfast food. I will definitely make this again--in larger batches!
The taste was coconut heaven, but there was one problem - although the inside was "just baked" super moist, the outside was almost overbaked and kind of dry. Hmmm, I'll still make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Bread I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 131
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