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COCONUT TEA BREAD

 

The Food Nanny Rescues Dinner
by Liz Edmunds
After I tasted this luscious tea bread the first time, I drove straight home and prepared it for my family. It's lovely as a snack with a cup of herbal tea or a glass of milk, or for a simple dessert in place of cookies.
1 loaf

Ingredients
• 2 eggs
• 1 cup sugar
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 1 teaspoon coconut extract
• 1¼ cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut

Glaze:
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon butter

Directions
1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan. (I prefer glass.)

2. Whisk the eggs, sugar, and oil in a large bowl until well-blended. Whisk in the buttermilk and coconut extract.

3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg-sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

4. Pour the mixture into the prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

5. Meanwhile, make the glaze: Stir the sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.
 

 

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