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Nutty Coconut Brunch Bread Recipe

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This recipe for Nutty Coconut Brunch Bread is from The Klingler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread:
4 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped nuts (pecans or walnuts)
Topping:
1 cup sugar
1/2 cup water
2 tbsp. butter
1 tsp. coconut extract
Directions:
Directions:
Preheat oven to 325º. Beat eggs until light and foamy. Blend in sugar, vegetable oil, and coconut extract. Sift together flour, baking soda, baking powder, and salt. Alternate 1 cup buttermilk with dry ingredients when adding to creamed mixture. Beat well after each addition. Fold in flaked coconut and nuts. Spoon into greased and floured pans. Bake in preheated oven at 325º for 50 minutes in 4 small loaves or for 1 hour and 25 minutes in larger pans. Five minutes before bread has finished baking, combine sugar, water, and butter and boil for 5 minutes. Remove from heat and add coconut extract. Use a toothpick to poke many holes in bread and poor hot syrup over the top of warm bread. Allow bread to stand for 4 hours, then remove.
Number Of Servings:
Number Of Servings:
2-4 loaves

 

 

 

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