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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried rhubarb. My grandma, bless her heart, grew it in her backyard, and its tartness always intrigued me. When I combined it with the sweet, creamy flavor of coconut for this bread? Pure magic! It's more than just a baking recipe; it's a little bite of sunshine, especially on those gloomy days when you need a pick-me-up. This bread isn't just food; it's a cozy blanket for your soul.
What I truly adore about this Coconut Rhubarb Bread is its versatility. It’s wonderful with a cup of coffee in the morning, makes a fantastic afternoon treat, and even shines as a light dessert. It's so simple to make, too, which means you don’t have to be a star baker to impress your friends and family. Plus, the aroma wafting through your kitchen while it bakes? Irresistible!
Required Equipments
- 9x5 inch loaf pan
- Large mixing bowl
- Whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- Wire rack
Coconut Rhubarb Bread: A Tropical Escape: Frequently Asked Questions
Coconut Rhubarb Bread: A Tropical Escape
Escape to a tropical paradise with this delightful Coconut Rhubarb Bread. The tangy rhubarb perfectly complements the sweet coconut, creating a moist and flavorful bread that's perfect for breakfast or a sweet snack.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial; a consistent temperature ensures even baking.
- Grease and flour a 9x5 inch loaf pan. This prevents the bread from sticking and ensures easy removal. I learned this the hard way after many breads were tragically stuck.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make sure there are no clumps of baking soda or powder. Nobody likes a bitter bite!
- In a separate bowl, cream together 1 cup granulated sugar and 1/2 cup (1 stick) unsalted butter, softened, until light and fluffy. This step is so important, don’t rush it. A proper creamed butter and sugar mix = happiness.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract (optional). Oh, the aroma!
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing leads to tough bread, and nobody wants that.
- Stir in 1 cup shredded sweetened coconut and 1 1/2 cups chopped rhubarb. Gently fold in the ingredients until evenly distributed. Handle the rhubarb delicately; we want pieces, not mush.
- Pour the batter into the prepared loaf pan and spread evenly. I sometimes like to sprinkle a little extra coconut on top before baking for an extra touch of prettiness.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so start checking around 55 minutes. You’re looking for that golden brown perfection.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience, my friend. I know it's tempting to slice it right away, but trust me, it’s worth the wait.
📝 Notes
- For a tangier bread, use slightly more rhubarb. Just not too much, or it'll be too wet.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 30 mg
