Egg Fruit Canistel Coconut Bread
Infused with tropical charm and warmth, this Egg Fruit Canistel Coconut Bread is a luscious treat that balances hearty textures with vibrant flavors. Featuring the unique, custard-like sweetness of egg fruit (canistel) puree and the creamy richness of coconut milk, this quick bread is further elevated with the crunch of shredded coconut and optional walnuts. Fragrant hints of vanilla and cinnamon round out the loaf, making it perfect for breakfast, a mid-afternoon snack, or a dessert to pair with coffee or tea. With just 20 minutes of prep time and a fragrant bake that fills your kitchen with irresistible aromas, this golden-hued bread is an easy, must-try recipe for lovers of tropical-inspired baked goods!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cup Egg fruit (canistel) puree
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Unsweetened coconut milk
- 0.5 cups Vegetable oil
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened shredded coconut
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate medium bowl, combine the egg fruit (canistel) puree, granulated sugar, brown sugar, coconut milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are fine.
Fold in the shredded coconut and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of the Egg Fruit Canistel Coconut Bread warm or at room temperature. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 484.8 g | 176% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 239.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1915 mg | 41% | |
*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.
