Cherry Coconut Loaf Bread
Sweet, moist, and bursting with flavor, this Cherry Coconut Loaf Bread is the perfect treat for breakfast, dessert, or a mid-afternoon snack. Featuring plump, juicy cherries and a delightful crunch of unsweetened shredded coconut, this quick bread is as beautiful as it is delicious. The creamy tang of Greek yogurt ensures a tender crumb, while a hint of vanilla ties together the tropical and fruity notes. With the option of a simple powdered sugar glaze, this loaf has a touch of indulgence that's perfect for any occasion. Quick to prepare and baked to golden perfection in under an hour, this recipe is a must-try for lovers of cherry desserts and coconut-infused baked goods alike. Serve it fresh or store it for a couple of days—it’s irresistibly good either way!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups plain Greek yogurt
- 1.25 cups cherries (pitted and halved)
- 0.75 cups unsweetened shredded coconut
- 0.5 cups powdered sugar (optional, for glaze)
- 2 tablespoons milk (optional, for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Mix in the Greek yogurt until smooth and combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can make the loaf dense.
Gently fold in the pitted and halved cherries, along with the shredded coconut, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Remove the loaf pan from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.
Optionally, prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle the glaze over the cooled loaf bread.
Slice and serve the Cherry Coconut Loaf Bread. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 37.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
