Breakfast/ Uncategorized

The Daring Bakers Make Quick Bread!

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Yes! I looove quick breads! Rarely a week goes by that we don’t have some soft of muffin in our house, so I was super excited when I saw this month’s challenge! Something nice and easy but completely delicious! I tend to make a lot more muffins than I do breads, though, so I wanted to do an actual bread this time. After this ridiculously warm winter we have had (no snow and 50 degrees?!), and the fact that I see spring flowers peeking up from the ground, I felt spring (and summer) needed to be welcomed whole-heartedly! The delicious combination of pineapple, mango, strawberry and coconut were exactly what I needed. 
This bread is amazing! It is so soft and moist, its more cake-like than any other quick bread I have had. And it tastes like Hawaii. Or what I imagine Hawaii would taste like… if you could eat a state… I wrote the directions out as I did them – the original recipe had stuffy instructions for a stand mixer and beating each ingredient in one at a time. For me, though, a quick bread is supposed to be quick! A bowl and a spoon, people! I just don’t get it when recipes are over-complicated on purpose. My only recommendation is to please please set the timer when you are toasting your coconut! Otherwise you will be happily chopping away at your fruit and suddenly think: “Mmm! Something smells good! Kind of like coconut…..Holy Crap! THE COCONUT!” Luckily I saved it seconds before it was burnt, but as you can see in the pictures it is nice and toasty! 

Aloha Quick Bread (loosely adapted from Two Peas and Their Pod)

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
3 large eggs
1 cup sour cream
2 cups fruit – pineapple, strawberry, and mango, cut into chunks

Preheat the oven to 350.
Spread 1 cup of the coconut on a baking sheet.
Bake until lightly toasted, tossing occasionally, for 6-10 minutes.
Grease 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and eggs until frothy.
Add the sugar and whisk well.
Add in the sour cream and mix until incorporated.
Using a rubber spatula, mix in the flour, being careful not to overmix.
Fold in the fruit and the toasted coconut.
Pour into the greased loaf pan.
Sprinkle the top of the loaf with 1/2 cup of coconut (the untoasted stuff).
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (cover with foil halfway through so the top of the bread does not burn).
Remove the bread from the oven and allow to cool in the pan for 15 minutes.
Remove the bread from the pan and allow to cool completely.

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  • Reply
    February 28, 2012 at 12:54 PM

    Perfect for spring! And toasted coconut is heaven. Nice work on this challenge doing something a little different from your usual 🙂

  • Reply
    shelley c.
    February 28, 2012 at 3:30 PM

    LOL – I had to laugh at the "hmm, something smells good!" because I have SO done that. More than once. Your bread looks so delicious and sounds so tropical! I'll gladly take a taste of Hawaii!! 🙂

  • Reply
    Ness [Six One and Then Some]
    February 28, 2012 at 10:47 PM

    That looks so tasty. I've been thinking about joining Daring Bakers for a while but I'm flat-out enough with Daring Cooks. Maybe when things settle down a bit… Also, I noticed you did some renovations. Love the background!

  • Reply
    Jessica @ bake me away!
    February 28, 2012 at 11:19 PM

    I'm a new fan of coconut and this sounds delicious! Very pretty, too.

  • Reply
    February 28, 2012 at 11:37 PM

    Sounds great! I make muffins all the time as well so it was nice to make bread for a change. 🙂 I really want to try this bread, it sounds so tropical!

  • Reply
    February 29, 2012 at 2:03 AM

    Oooooh this sounds so good! What a great flavour combination 🙂 It looks lovely!

  • Reply
    February 29, 2012 at 2:24 AM

    Coconut and mango sounds so tropical–yummy burst of flavor!

  • Reply
    February 29, 2012 at 3:40 AM

    I LOVE your Aloha bread! I was going to make a tropical quick bread initially, but then tried to experiment with the banana bread part of it and failed miserably lol Pineapple, strawberry shredded coconut and mango sounds wonderful. BTW, your site is looking fierce!

  • Reply
    February 29, 2012 at 6:07 AM

    Mmm…this looks so delicious! I love your photos.

  • Reply
    February 29, 2012 at 2:08 PM

    Coconut and all that yummy fruit???? What a marvelous quick bread! Fun baking with you this month 🙂

  • Reply
    February 29, 2012 at 6:17 PM

    Very pretty bread!

  • Reply
    February 29, 2012 at 10:56 PM

    Looks yummy! Do you have any suggestions for a savory quick bread? My family loves biscuits, but you can only eat so many of them. I did try an onion cheese quick bread last week and it was so dry, though my hubby loved it!

  • Reply
    March 2, 2012 at 10:41 PM

    Mmm…mango and coconut – always a winner! It reminds me a bit of hummingbird cake – do you get that there? Banana, pineapple, passionfruit, coconut and macadamia seem to be the most common elements. Might have to try this!

  • Reply
    March 5, 2012 at 11:35 AM

    This bread looks so good. I love the fruit combination!

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