Sour Cream Coconut Quick Bread
Indulge in the tropical flavors of this Sour Cream Coconut Quick Bread, a moist and tender loaf that's bursting with sweet coconut goodness. Perfectly balanced with the tangy richness of sour cream, this easy-to-make quick bread combines a fluffy interior with a subtle golden crust. Shredded sweetened coconut infuses every bite with a delightful chewiness, while vanilla adds a warm, inviting aroma. Ready in just over an hour, this recipe is ideal for breakfast, a teatime treat, or a light dessert. Serve it as is, or elevate it with a smear of butter or cream cheese. This coconut lover’s dream offers just the right amount of sweetness, ensuring it becomes a family favorite in no time. Perfect for home bakers seeking a simple yet irresistibly flavorful addition to their repertoire!
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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 cup Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 1 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 1.5 cups Shredded sweetened coconut
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhangs on the sides for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the sour cream and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture in two to three batches, mixing on low speed until just combined. Avoid overmixing.
Fold in the shredded coconut and the milk using a spatula until the mixture is evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Use the parchment paper to lift the bread out of the pan and allow it to cool completely on a wire rack before slicing and serving.
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 170.2 g | 851% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 655.7 g | 238% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 393.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 507 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1230 mg | 26% | |
*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.
