I love quick breads like banana, zucchini and pumpkin. These three are comfortable recipes I turn to over and over and over. They are crowd pleasers every time so it is easy to rely on them, kinda like an old pair of ‘loafers’ (pun intended) or worn out jeans. I thought I would try something new, a moist and tender quick bread that showcases a different flavor palate. Unlike other quick breads, the cool part of the sauce in this recipe is that it uses a scant amount of oil and a generous amount of figure-friendly yogurt. It works well with low fat or fat free yogurt. Sometimes I need coconut for a recipe and then a have a little bit leftover in the bottom of the bag. This is the perfect time to make a loaf of this bread because it only takes a little bit of coconut to make this tropical, fragrant quick bread.
Recipe: Orange Coconut Bread
Prep Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 1 Loaf | Level: Easy
- 1 cup sugar
- 1 Tbsp oil
- 1 egg
- 1/4 cup milk
- 1 8-ounce carton of citrus yogurt
- 2 cups flour
- 1/4 cup plus 2 Tbsp flaked sweetened coconut, divided
- 2 tsp orange zest
- 1 tsp baking soda
- 1/2 tsp salt
1 Preheat oven to 350 degrees.
2 In a medium bowl, combine the sugar, oil and egg. Add the milk and yogurt and mix.
3 In a large bowl using a whisk, combine the flour, ¼ cup coconut, zest, baking soda and salt.
4 Make a well in the center of the bowl then add the sauce and stir just until moist. Don’t over mix.
5 Spoon batter into a 9 x 5 loaf pan coated with cooking spray. Sprinkle the remaining 2 Tbsp of coconut over the top.
6 Bake at 350 degrees for 50 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes then turn out on cooling rack.
Use lemon, lime or orange yogurt. If not available, use plain.
Orange Coconut Bread freezes up to 3 months when wrapped tightly.
- Exchange 8-ounce yogurt with 1 6-ounce carton of yogurt and increase milk to 1/3 cup.
- Exchange flaked for shredded coconut.
Inspiration – Cooking Light
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 30, 2012