My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Saturday, February 27, 2010

Cinnamon Coconut Loaf

Quick breads are even easier to make than muffins. They can be used for breakfast, snacking or deserts. In most cases quick bread use few ingredients most of which are basic ingredients in most pantries. The versatility of quick breads make them a must make in any kitchen.

cinnamon coconut loafCinnamon Coconut Loaf

Cinnamon is one of my favourite spices so I'm always looking for new recipes using it. I came across this recipe for a cinnamon coconut loaf that just sounded like it would be really good. The recipe said that there would be a nice swirl pattern when the loaf was cut and while that didn't happen for me, the smell was heavenly. The taste was beyond being heavenly!

Cinnamon Coconut Loaf
modified from: Jean Paré, Muffins & More. Edmonton, Alberta. 1983. Pp. 47

2 eggs
¼c cooking oil
1 c organic sugar
1 c sour cream
1½c unbleached flour
1½tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ c shredded coconut
¼ c brown sugar, packed
2 tsp cinnamon

Beat eggs in a mixing bowl until frothy. Beat in oil, organic sugar and sour cream. In a separate bowl, mix together flour, baking powder, baking soda and salt. Mix well then mix into wet ingredients. Stir coconut, brown sugar and cinnamon together in a small bowl and set aside. Pour half of the batter into a 9 x 5 x 3 inch loaf pan. Sprinkle ½of the cinnamon mix over the batter. Pour the rest of the batter over top then the rest of the cinnamon mix. Use a knife to cut through the batter to give a swirling, marbled effect. Bake at 180ºC/350ºF for 1 hour or until centre come clean when poked with a toothpick. Remove from oven and let stan 10 minutes. Remove from pan then allow to continue cooling on a wire rack.


0 food lovers commented: