Lemon-Coconut Quick Bread (she: Cathy)

Hi there, friends! It’s Cathy again I’m so happy to be back here with you today, sharing this yummy Lemon-Coconut Quick Bread recipe! We love quick breads, especially for breakfast, and this one is just perfect for spring. It’s packed full of zesty lemon and toasted coconut and topped with a citrus honey butter that’s to-die-for. And best of all, my kids can’t get enough of it!

Making things my kids will love can sometimes feel like such a challenge…(am I the only one??)…and I can’t tell you the number of mornings I listen to them complain that they can’t find anything for breakfast. I typically run through all the options – bagels, toast, cereal, scrambled eggs, waffles, yogurt – at least two or three times before they finally settle on something. And let’s be clear – settling on something does NOT mean they’re happy about it!

I find that homemade breakfast options usually go over better than packaged, which I guess is a good thing. The only problem is that I never know what be a favorite and what will be a flop! What I do know is that this bread was a FAVORITE! Not only did all three kids like it, they couldn’t get enough of it…..meaning it’s been gone for a while now. And I definitely need to make more of it!

Of course, if you REALLY want  to  be  a hero, you’ll need to make the citrus honey butter to go with it. Because no bread is complete without its butter, am I right? Especially when it’s butter that’s been infused with honey, lemon and lime. The perfect butter for the perfect bread! Happy spring, everyone!

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Lemon-Coconut Quick Bread

Ingredients

Bread

• 1 c. lightly packed sweetened coconut
• 3 c. flour
• 1 c. sugar
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 1/2 c. milk
• 1 egg
• 3/4 tsp. lemon extract
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• zest of 1 lemon

Butter

• 1/2 stick butter softened
• 1 Tbsp. honey
• 1/2 tsp. lemon juice
• 1/2 tsp. lime juice
• zest of 1/2 lemon and 1/2 lime

Instructions

1. *Bread
2. Spread coconut on a baking sheet and toast at 350 degrees until golden brown (7-10 min.)
3. In a medium bowl, mix together flour, sugar, baking powder and salt. Set aside.
4. Whisk together milk, egg, extracts and lemon zest in a bowl until blended.
5. Stir in the coconut and flour mixture, stiring just until moistened.
6. Spoon batter into a greased 5x9 inch loaf pan.
7. Bake at 350 degrees for 55-60 minutes or until wooden toothpick inserted in center comes out clean.
8. Cool 10 minutes in pan, then invert onto wire rack to cool completely.
9. *Recipe adapted from An Occasion to Gather

Butter

1. Combine all ingredients in small bowl and mix until smooth.

Thanks so much to Mariel and to all of you for having me here today! If you’re in the mood for more yummy spring lemon recipes, check these out!