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Butterscotch Coconut Bread

February 14, 2008


Easy and different bread for brunches works great as a muffin recipe too…and who doesn’t love coconut? My people adore this bread, it goes very quickly at my brunches…nice to have around as a snack too. The brown sugar is what makes this bread truly a butterscotch bread….

  • 2 cups flour
  • 1-1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts – slightly roasted
  • 1 extra large egg
  • 1 cup packed brown sugar
  • 1 cup buttermilk or sour milk
  • 1 tablespoon butter – melted
  • ***For bread topping:
  • 2 tablespoons chopped walnuts
  • 2 tablespoons shredded coconut
  • ****Equipment Needed:
  • one (1) greased loaf pan (9-1/2×5-1/2 inches), preheated 350 degress oven.

  1. Sift flour, measure then add baking powder, baking soda, and salt.
  2. Sift dry ingredients once more.
  3. Add chopped walnuts – if you wanted to dry roast them for 5 minutes, they flavors will have been amazingly enhanced.
  4. Stir chopped walnuts and coconut into flour mixture.
  5. In second bowl, combine egg, brown sugar, buttermilk and melted butter and mix till combined.
  6. Pour wet mixture into dry – stirring till combined – DO NOT beat – thanks…
  7. Add remaining 2 tablespoons each of the chopped walnuts and shredded coconuts, sprinkling them over the top of the dough mixture.
  8. Turn mixture into greased loaf pan and bake for 45-50 minutes.
  9. This freezes really well too and is nice to bring to brunch parties and to your next social.

Butterscotch Coconut Bread @ Group Recipes

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