When the cold weather first hits, I usually love it. The nip in the air reminds me that the holidays are coming, my favorite time of year, and so I embrace the cold. And then every year in January, the holidays are over and suddenly the cold isn’t quite as endearing as it seemed before. I start yearning to be somewhere tropical and warm, and this is inevitably reflected in the food I make. Let’s make some tropical breakfast bread and pretend it’s not snowing outside, okay? Deal.
This quick bread contains coconut, banana, pineapple and mango, so it’s just the tropical treat I was hoping for. The bread itself is sweet, tender and studded with chunks of fruit. It’s fantastic all on its own but if you like, top with a simple coconut glaze for a little added sweetness.
Tropical Breakfast Bread
Makes 1 9×5-inch loaf
For the bread:
¾ cup all-purpose flour
¾ cup white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1½ teaspoon coconut extract
1 medium banana, mashed
6 tablespoon shredded coconut (I prefer unsweetened)
½ cup diced mango
½ cup diced pineapple
For the topping:
¾ cup confectioners’ sugar
1 teaspoon coconut extract
4 teaspoon milk, plus more as needed
Toasted coconut, for garnish (optional)
Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. In a medium bowl, combine the flours, baking powder, baking soda and salt. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the coconut extract and mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the shredded coconut, mango and pineapple with a spatula just until evenly incorporated.
Transfer the batter to the prepared pan. Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean. (If the top is browning too quickly, cover loosely with foil and continue to bake.) Let cool in the pan at least 15-20 minutes, then carefully turn out onto a wire rack and turn right side up.
To make the glaze, combine the confectioners’ sugar, coconut extract and milk in a small bowl. Whisk together until smooth, adding more milk 1 teaspoon at a time if necessary until the glaze can be poured/drizzled.
With the wire rack set over a rimmed baking sheet, pour the glaze over the top of the loaf. Top with a sprinkle of toasted coconut, if desired. Slice and serve. Store refrigerated in an airtight container.
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