Sour Cream Coconut Quick Bread Recipe 🥥🍞

Overview:

This delightful Sour Cream Coconut Quick Bread is a perfect treat for any occasion, whether it’s a cozy weeknight dinner or a weekend brunch with friends. Bursting with the tropical flavor of coconut and the creamy richness of sour cream, this moist and fluffy bread is sure to become a favorite in your recipe collection. Plus, it’s quick and easy to make, requiring just a handful of simple ingredients and less than an hour of your time. Let’s dive into the recipe and get baking!

Ingredients:

Quantity	Ingredient
1/4 cup	Butter
1 cup	Sugar
2	Eggs
2 cups	Sour cream
1 cup	Shredded coconut
2 cups	All-purpose flour
1 tsp	Baking powder
1 tsp	Baking soda

Instructions:

Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray, ensuring it’s well-coated to prevent sticking.
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Cream Butter and Sugar:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step is essential for creating a tender texture in your bread.
Incorporate Eggs and Flavor:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the coconut extract for an extra boost of coconut flavor. Continue mixing until well combined.
Add Sour Cream and Coconut:
Mix in the sour cream until smooth and creamy. Then, gently fold in the shredded coconut, distributing it evenly throughout the batter. The combination of sour cream and coconut adds moisture and richness to the bread.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. This ensures that the leavening agents are evenly distributed, resulting in a consistent rise in the bread.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a tough or dense texture in the finished bread.
Transfer to Loaf Pan:
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Smooth the top to ensure an even rise during baking.
Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
Cool and Serve:
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps to set the crumb and ensures easier slicing.
Enjoy Your Creation:
Slice the Sour Cream Coconut Quick Bread into thick slices and serve it slightly warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a drizzle of honey. Enjoy the tropical flavors and moist texture of this delightful quick bread!

Nutritional Information:

Calories: 3669.3
Fat Content: 204.4g
- Saturated Fat: 137g
Cholesterol: 735.6mg
Sodium: 2796.9mg
Carbohydrates: 419.6g
- Fiber: 20.6g
- Sugar: 215g
Protein: 50g

Tips and Variations:

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices individually for longer storage.
Add-ins: Get creative with your quick bread by adding chopped nuts, dried fruit, or chocolate chips to the batter for extra texture and flavor.
Glaze: For a sweet finishing touch, drizzle a simple glaze made from powdered sugar and coconut milk over the cooled bread.
Mini Loaves: Bake the batter in mini loaf pans for individual servings, perfect for sharing or gifting to friends and family.

Conclusion:

With its irresistible combination of tangy sour cream and tropical coconut, this Sour Cream Coconut Quick Bread is sure to become a staple in your baking repertoire. Whether enjoyed for breakfast, as a snack, or as a dessert, it’s a versatile treat that’s guaranteed to satisfy. So grab your ingredients and get baking – your taste buds will thank you!