I love coconut pecan cake, so why not make a coconut pecan bread? For me, breads are so much easier to make than cakes, and a slice of bread has far less sugar in it than any of my favorite, fattening cakes.
Yield: 2 loaves
Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours, 15 minutes
- 1/4 cup warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 cup milk, room temperature
- 2 Tbsp sugar
- 2 tsp salt
- 2 med. eggs, lightly beaten
- 3 Tbsp soft butter
- 1 cup shredded coconut
- 5 cups bread flour, about
- 1 cup chopped pecans
- In large bowl, mix warm water and yeast. Add milk, sugar, salt, eggs, and butter. Stir. Mix in coconut. Add 3 cups of flour and mix well. Stir in pecans. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts. Shape each dough half into a loaf. Place each loaf in greased, 9 X 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake bread at 350 degrees F for 45 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on rack.