coconut bread
- Categories
- Bread
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Minus |
| 2 tablespoons | Flour |
| 2½ teaspoon | Baking powder |
| 3 tablespoons | Shredded coconut |
| 3 tablespoons | Plus (see next ingredient) |
| 1 teaspoon | Reduced calorie margarine |
| ½ cup | Skim milk |
| 1½ teaspoon | Coconut extract |
| 1 teaspoon | Vanilla extract |
| 1 each | Egg |
| ¼ cup | Sugar |
Preheat oven to 350. In a large bowl, combine the flour, baking powder, and coconut, mixing until it resembles coarse crumbs. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry ingredients, stirring until ingredients are just moistened. Place in a 4X8 nonstick loaf pan or one that has been sprayed with a nonstick cooking spray. Pat down gently with wet fingertips. Bake 30 minutes until a toohpick comes out clean. Cool in pan 10 minutes, remove to rack to finish cooling.
Per serving: 4g protein, 3g fat, 24g carb., 161mg sodium, 28mg chol., 142 calories.
Submitted By CAROLYN SHAW On 09-29-94
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