Coconut 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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