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 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.