Toasted Coconut And Rhubarb Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This makes one large moist loaf. The toasted coconut makes all the difference. I toast my coconut in the oven or micro. I discovered the flavors blend so well together when I decided to use some leftover toasted coconut I had used for another recipe! Read more ! Ingredients:
1 1/2 cup brown sugar |
2/3 cup oil |
1 egg |
1 tsp salt |
1 cup sour cream |
1 tsp vanilla |
2 1/2 cup flour |
1 tsp baking soda |
1 1/2 cups diced rhubarb |
1/2 cup toasted coconut ( or nuts if you don't like coconut ) |
Directions:
1. Mix all ingrdients except coconut and rhubarb
2. Stir in coconut and rhubarb
3. place in a large greased and floured 9 inch loaf pan
4. Bake 350F about one hour OR tested done
5. May cover top with foil the last 15 minutes if browning to fast in the oven
6. Remove and let cool completely in pan
7. Slice when cold
8. Since this is so moist, chill in refrigerator for easist slicing
9. Hope you enjoy this as much as we do!
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