Orange-Coconut Bread

Beau Gustafson
"This bread is good with a cup of tea and makes an easy on-the-go snack." -Trisha Kruse, Eagle, ID

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 178
Caloriesfromfat 13 %
Fat 2.6 g
Satfat 1 g
Monofat 1 g
Polyfat 0.5 g
Protein 4.1 g
Carbohydrate 34.8 g
Fiber 0.8 g
Cholesterol 18 mg
Iron 1.1 mg
Sodium 228 mg
Calcium 53 mg

Ingredients

1 cup sugar
1 tablespoon canola oil
1 large egg
1/4 cup 2% reduced-fat milk
1 (8-ounce) carton orange fat-free yogurt
2 cups all-purpose flour (about 9 ounces)
5 tablespoons flaked sweetened coconut, divided
2 teaspoons grated orange rind
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Preparation

Preheat oven to 350°.

Combine 1 cup sugar, oil, and egg in a medium bowl, and stir with a whisk until smooth. Stir in milk and yogurt. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/4 cup coconut, orange rind, baking soda, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Make a well in the center of flour mixture, and add milk mixture to flour mixture, stirring just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with remaining 1 tablespoon coconut. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Note:

Trisha Kruse, Eagle, Idaho,

December 2005