Wednesday, December 21, 2011

Coconut Apple Walnut Bread

I recently attended a charity event that went awry.  What was intended for the needy did not pan out completely.  Somehow 1/3 of it got twisted to be for friends and neighbors :(

Anyhow with that being said, it was time to go to the kitchen and get out of that negative funk by diverting my attention to making something delicious!  I did get to open my jar of coconut oil and use a little bit of brandy for this loaf, so needless to say I had the light on inside my oven awaiting the final product.  I was not disappointed, so I will not delay anymore.  The recipe is below.

Coconut Apple Walnut Bread
adapted from Free Coconut Recipes Website 

1/2 cup chopped walnuts
1/2 cup unsweetened coconut flakes (I used a mix of chips and shreds)
1/2 cup chopped raisins
2 eggs
1/4 cup brandy
1/2 cup coconut oil
1 cup unpeeled minced apples
1 cup sugar
1 3/4 cup of whole wheat pastry flour (I used all purpose)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Grease and flour a 9X5 bread loaf pan.  Then preheat the oven to 350 degrees.

Sift together the baking powder, baking soda, salt and flour.  Set aside.  Beat the coconut oil until fluffy and then add the sugar.  Beat for an additional minute.  Add one egg and mix in at medium speed for 30 seconds.  Repeat the process with the next egg.

Using a wooden spoon, stir in the brandy until evenly distributed.  Mix in the minced apple.  Add the dry ingredients and fold into the batter, making sure no dry streaks remain.  Then mix in the coconut, raisins and walnuts.

Once all the ingredients are blended, spoon batter into the prepared loaf pan and smooth the top until all is even.  Place in oven and bake until tester comes out clean, which is about 50-60 minutes.
Cool loaf in pan for about 10 minutes and then run a knife around the inside edge to loosen the bread.  Invert onto a rack to finish cooling.  To serve, slice evenly with a serrated edge knife.  I ate the bread plain and slightly warmed up for breakfast.  Others may prefer it toasted and spread with cream cheese.
                     **LAST YEAR: Chive Parmesan Scones**