Options

Format:
Include:
PRINT
Beau Gustafson Photo by: Beau Gustafson

Orange-Coconut Bread

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

Cooking Light DECEMBER 2005

  • Yield: 12 servings (serving size: 1 slice)

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 13%
  • Fat: 2.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.1g
  • Carbohydrate: 34.8g
  • Fiber: 0.8g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 228mg
  • Calcium: 53mg
advertisement

Go to full version of

Orange-Coconut Bread recipe

advertisement