🥥 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!
Ingredients Â
- * 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
InstructionsÂ
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 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.