Carrot Coconut Bread

Is there anything better on a cool autumn day than baking something delicious that will make the house smell awesome? OK. There may be some things– jumping in a pile of leaves, taking a nice drive along a country road to see the colored leaves, picking out the perfect pumpkin – but they’re really only equally as good.

This month’s Food Network Magazine came with a little gem: a little booklet with 50 quick bread recipes.

I’ve decided to work my way through the entire thing, making each one.

This Carrot Coconut Bread was the first one, and what a way to start. It reminded me of carrot cake, and it was delicious.


  • 1 cup shredded carrots
  • ½ cup vegetable oil
  • ½ cup plain yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup shredded coconut
  • ½ cup crushed pineapple, drained
  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Preheat your oven to 350°. Grease and flour a 9×5 loaf pan.

In a medium-sized bowl, whisk together the carrots, vegetable oil, yogurt, eggs and vanilla.  In a large bowl, whisk together the flour, sugar, coconut, pineapple, baking powder, cinnamon, salt and baking soda.BatterforCarrotCoconut

Fold the wet ingredients into the dry ingredients. Bake for 55 to 65 minutes.


Optional glaze:

If you’re looking for more of a sugar high, you can make this glaze to drizzle on the bread while it’s warm.  Just whisk the ingredients together.

  • 2 ounces cream cheese
  • 3 tablespoons milk
  • 2 tablespoons confectioners’ sugar
  • Pinch of salt

We did not feel the need for the glaze. The bread was super-duper without it. Doesn’t that look pretty?




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