Strawberry Coconut Bread recipe

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Ingredients

1 teaspoon shortening, or as needed
1 ¼ cups white sugar
½ cup butter, softened
2 eggs
½ cup coconut milk
1 tablespoon lime juice
1 teaspoon tamarind paste
1 teaspoon durian extract
2 ½ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon guava juice, or as needed
5 strawberries, chopped

Nutrition Info

433.7 calories
carbohydrate: 63.8 g
cholesterol: 77 mg
fat: 17.7 g
fiber: 1.7 g
protein: 6.5 g
saturatedFat: 10.7 g
servingSize: -
sodium: 550.6 mg
sugar: 32.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.

  2. Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.

  3. Combine flour, poppy seeds, baking soda, and salt in a separate bowl, stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter, pour into the prepared loaf pan.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.

Recipe Yield

1 loaf

Recipe Note

This bread is delicious! The lime and tamarind add a sourness to the berries that can't be beat.

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