Best Lemon Coconut Quick Bread Recipes

Apple-Almond-Coconut Quick Bread with Lemon Glaze image

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan
1 1/4 cups all-purpose flour (see Cook?s Note)
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup shredded sweetened coconut
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Lemon Coconut Quick Bread image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 18

BREAD
1 cup(s) lightly packed sweetened coconut
3 cup(s) flour
1 cup(s) sugar
1 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1 1/2 cup(s) milk
1 - egg
3/4 teaspoon(s) lemon extract
1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) almond extract
- zest of 1 lemon
BUTTER
1/2 stick(s) butter, softened
1 tablespoon(s) honey
1/2 teaspoon(s) lemon juice
1/2 teaspoon(s) lime juice
- zest of ½ lemon and ½ lime

Steps:

Spread coconut on a baking sheet and toast at 350 degrees until golden brown (7-10 min.) In a medium bowl, mix together flour, sugar, baking powder and salt. Set aside. Whisk together milk, egg, extracts and lemon zest in a bowl until blended.
Stir in the coconut and flour mixture, stiring just until moistened. Spoon batter into a greased 5x9 inch loaf pan. Bake at 350 degrees for 55-60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto wire rack to cool completely.
For butter: Combine all ingredients in small bowl and mix until smooth.