Why You’ll Love This 🥥 Toasted Coconut Pecanbread

Hey there, baking buddies! Are you ready to dive headfirst into a loaf of pure, unadulterated deliciousness? This Toasted Coconut Pecanbread is everything you’ve ever wanted in a sweet treat and more. Imagine this: a warm, moist slice, bursting with the sweet crunch of toasted pecans and the delightful tropical kiss of coconut. Each bite offers a symphony of textures – the tender crumb, the satisfying crunch of the nuts, and the melt-in-your-mouth sweetness. It’s the kind of bread that evokes cozy evenings, lazy weekends, and the feeling of pure, simple joy.

What sets this recipe apart? It’s the perfect blend of classic pecan bread with a vibrant, unexpected tropical twist. The toasted coconut adds a dimension of flavor that’s both familiar and exciting, elevating the bread to a whole new level. And the best part? It’s surprisingly quick and easy to make. No complicated techniques or obscure ingredients needed – just a handful of pantry staples and a little bit of love. Trust me, you’ll be amazed by how effortlessly this incredible bread comes together.

This recipe is perfect for sharing (though you might find it hard to part with a slice!), gifting to loved ones, or simply indulging in a moment of pure, sweet happiness. Prepare for compliments galore – your friends and family will be begging for the recipe! So, gather your ingredients and let’s get baking!

What You’ll Need

This recipe uses simple, readily available ingredients to create a truly exceptional bread. Let’s take a closer look:

2 cups pecans, finely chopped: Provides that classic pecan crunch and rich, nutty flavor. Make sure to chop them finely for even distribution throughout the loaf.
1 1/2 cups self-rising flour: This is a time-saver! Self-rising flour already contains baking powder and salt, simplifying the process. If you only have all-purpose flour, you can easily substitute (see tips below).
3/4 cup granulated sugar: Adds sweetness and helps create a tender crumb.
3/4 cup brown sugar: Contributes a deeper, molasses-like flavor and adds moisture.
1 cup vegetable oil: Keeps the bread moist and tender. You can substitute with canola or other neutral-flavored oils.
4 large eggs, beaten: Bind the ingredients together and add richness.
1 teaspoon vanilla extract: A classic addition that enhances the overall sweetness.
1/2 teaspoon coconut extract (optional): This amplifies the tropical coconut flavor. If you don’t have it, don’t worry; the bread is still delicious without it.
1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
1 teaspoon ground cinnamon: Adds a warm, comforting spice note that pairs beautifully with pecans and coconut.
3/4 cup sweetened shredded coconut: The star of the show! Adds that wonderful tropical flair and delightful texture.

Step-by-Step Instructions

Get ready to be amazed by how simple this recipe is! Let’s bake some magic.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures your bread releases easily once baked.
Toast the Pecans (Optional but Recommended): For extra nutty flavor and delightful crunch, spread your chopped pecans on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until fragrant and lightly browned. Keep a close eye to prevent burning!
Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, beaten eggs, vanilla extract, and coconut extract (if using). This simple step creates the base of your batter.
Combine Dry Ingredients: In a separate bowl, whisk together the self-rising flour, granulated sugar, brown sugar, salt, and cinnamon. Make sure there are no lumps of flour.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can lead to a tough bread, so be gentle!
Add Coconut and Pecans: Gently fold in the toasted pecans (if using) and sweetened shredded coconut. Again, avoid overmixing.
Pour and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Cool and Enjoy: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.

Pro Tip: For a deeper color and enhanced flavor, brush the top of the bread with melted butter before baking.

Tips for Success

To ensure your Toasted Coconut Pecanbread turns out perfectly every time, here are a few helpful tips:

Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined. Use a gentle folding motion when incorporating the coconut and pecans.

Check for doneness using a toothpick. Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready. If it has wet batter on it, bake for a few more minutes and check again.

Let the bread cool completely before slicing. This allows the bread to set properly, preventing it from crumbling and ensuring a clean slice.

If you don’t have self-rising flour, you can substitute with 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

Variations to Try

Feeling creative? Here are a few fun variations to try with this recipe:

Macadamia Nut Twist: Substitute half of the pecans with macadamia nuts for an extra luxurious and buttery flavor.

Spiced-up Version: Add a pinch of nutmeg, allspice, or ginger to the dry ingredients for a warmer, spicier bread.

Chocolate Chunk Delight: Fold in 1 cup of semi-sweet chocolate chunks for a decadent treat.

Gluten-Free Option: Substitute the self-rising flour with a gluten-free all-purpose flour blend. You may need to adjust the baking time and add a tablespoon or two of extra liquid.

Storing and Reheating

Store leftover Toasted Coconut Pecanbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the bread tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, simply slice and microwave for 15-20 seconds, or bake at 350°F (175°C) for 5-7 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about this recipe, answered for your convenience:

Q: Can I use another type of oil? A: Yes, you can substitute vegetable oil with canola oil, sunflower oil, or even melted coconut oil for a more intense coconut flavor.

Q: How long does the bread last? A: Stored properly, this bread will last for 3 days at room temperature or up to a week in the refrigerator. Frozen bread will keep for up to 3 months.

Q: Can I make this bread in a different pan size? A: While a 9×5 inch loaf pan is recommended, you can adapt this recipe to other sizes. Just keep in mind the baking time might need adjusting; keep a close eye on it.

Q: What if I don’t have coconut extract? A: It’s completely optional! The bread will still be delicious without it.

The Final Word

This Toasted Coconut Pecanbread is a true masterpiece of flavor and texture. The combination of sweet, crunchy pecans, fragrant coconut, and warm spices creates an irresistible treat that’s perfect for any occasion. It’s easy to make, incredibly delicious, and guaranteed to impress your friends and family. So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking adventures!

🥥 Toasted Coconut Pecanbread

This recipe creates a moist and delicious pecan bread with a delightful toasted coconut flavor and crunchy pecan texture. Perfect for breakfast or a sweet treat!

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Ingredients

* 2 cups pecans finely chopped
* 1 1/2 cups self-rising flour
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 cup vegetable oil
* 4 large eggs beaten
* 1 teaspoon vanilla extract
* 1/2 teaspoon coconut extract optional
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 cup sweetened shredded coconut

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, combine the chopped pecans and 1/4 cup of the granulated sugar. Spread on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly browned and fragrant. Set aside to cool slightly.
In a separate large bowl, whisk together the self-rising flour, remaining granulated sugar, brown sugar, salt, and cinnamon.
Add the vegetable oil, beaten eggs, vanilla extract, and coconut extract (if using) to the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the toasted pecans and sweetened shredded coconut.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use butter instead of vegetable oil. You can also add 1/2 cup of chopped dried cranberries or raisins to the batter. If you don’t have self-rising flour, you can substitute 1 1/2 cups all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon baking soda.

Tropical Toasted Coconut Pecanbread