Coconut Rhubarb Quick Bread
The tartness of fresh-picked rhubarb is perfectly offset by the sweetened coconut in this quick bread recipe.
This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.
Coconut Rhubarb Quick Bread
Preheat oven to 350F.
Butter & flour 3 standard bread pans, set aside.
To the bowl of a stand mixer, add:
2 cups sugar
1 cup oil
4 eggs
2 tsp vanilla
Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.
Pour on top:
1 cup buttermilk
3 cups flour
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.
Add:
~2 1/2 cups rhubarb, cut into 1/4” pieces
1 cup sweetened shredded coconut
Using a mixing spoon, fold together until evenly combined.
Pour into 3 greased bread pans, filling each approximately half full.
Bake at 350F for 45-55 minutes, until tests done with a toothpick.
Remove from pan and let cool 5 minutes before serving.
Brenda’s tips:
It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.
Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.
If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.
Window to B’s kitchen . . .
Brenda’s Favorite Carrot Cake
This Carrot Cake includes pineapple, coconut, loads of carrots, and you can optionally add in walnuts or pecans. Brenda recommends frosting this cake with her Cream Cheese Frosting for the ultimate cake experience.
Brenda’s Favorite Carrot Cake
Preheat oven to 350F.
Prepare three 8” cake rounds, set aside.
To a large mixing bowl, add:
1 1/4 cups oil
3 eggs
1 tsp vanilla
2 cups sugar
Beat well. Then fold in:
2 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
Stir in:
1 lb carrots, peeled & grated
1 cup crushed pineapple (with juice)
1 cup shredded coconut
Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve.
Recommended: Cream Cheese Frosting
Brenda’s Tips:
Serving Size: 16 slices. Plenty to cut into 24 slices.
Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well.
Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great.
If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped.
Window to B’s kitchen . . .
