Best 4 Pepes Coconut Bread Featured In Gourmet Magazine Recipes
Indulge your taste buds with the delectable "Pepes Coconut Bread" featured in the renowned Gourmet Magazine. This tantalizing bread combines the rich flavors of coconut, vanilla, and spices, creating a heavenly treat that will transport your senses to a tropical paradise. Whether you're a seasoned baker or just starting out in the kitchen, this article will guide you through the steps to create this culinary masterpiece. Get ready to embark on a delightful journey of baking and savor the unforgettable taste of the "Pepes Coconut Bread."
Here are our top 4 tried and tested recipes!
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
PEPE'S COCONUT BREAD (FEATURED IN GOURMET MAGAZINE RECIPE - (5/5)
Provided by H3Ms
Number Of Ingredients 9
Steps:
- Cream together butter and sugar. Beat in eggs and extract, then the sour cream. Add the coconut. Fold in the flour, baking powder and soda. Turn into lightly greased loaf pan and bake at 350 degrees for about 45 minutes or until done. Makes 1 loaf-10 slices Suggested Substitutions will omit coconut extract and coconut. Use maple extract and walnuts for Maple Walnut bread. Use Lemon extract and 1 tbsp. poppy seeds for Lemon Poppy Seed bread. Use vanilla extract and any fruit such as peaches, pears, cranberries, etc for other changes.
TOASTED COCONUT-BANANA BREAD
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.
Provided by JackieOhNo
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
- Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Tips:
- Make sure all the ingredients for Pepes Coconut Bread are at room temperature before you start mixing. This will help all of the ingredients combine properly and ensure a consistent texture in the final product.
- Always preheat your oven to the correct temperature before baking. This will help ensure that the bread cooks evenly throughout.
- Use a toothpick to check the center of the bread. Once the toothpick comes out clean, the bread is done baking.
- Allow the bread to cool completely before slicing and serving. This will help the bread set properly and make it easier to slice.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 6 months.
Conclusion:
Pepes Coconut Bread is a delicious and easy-to-make treat that is sure to please everyone. With its moist texture, coconut flavor, and hint of rum, this bread is perfect for any occasion. The bread can be served with a variety of toppings, including butter, cream cheese, or your favorite jam. You can bake Pepes Coconut Bread in a loaf pan or in muffin tins. You can also add chocolate chips, raisins, or nuts to the batter for a fun twist.
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