This triple coconut quick bread is soft and lightly sweetened. If you love coconut you will love this easy quick coconut bread recipe. It has lots of tropical flavor and texture thanks to the shredded coconut flakes, coconut oil, and coconut extract.

coconut bread sliced and stacked on the grey board

Quick breads are easy to whip up and are perfect to enjoy with a morning cup of coffee or to take with you on the go. They are very versatile and can be enjoyed for breakfast, brunch, or dessert. No need to pull out your mixer, this simple recipe can be made in one bowl. In no time you and your family can enjoy this delicious treat.

This triple coconut quick bread is not overly sweet so it can be served as a healthy afternoon snack for kids, or to pack in school lunches. You could even bake a few extra loaves and give them out as gifts for neighbors during the holidays or special occasions.

Love to bake? Try this apple cider cake next time, its a delicious fall cake that's layered and full of warm spices.

Recipe Ingredients

Flour. All-purpose flour will work best for this recipe.

Eggs. To bind all the ingredients together and moisten this quick bread.

Coconut oil. Use one that has a coconut smell and taste, not one that says "neutral-tasting". It will add even more coconut flavor while keeping the bread tender and moist.

Sugar. To sweeten the bread.

Coconut extract. To give extra flavor.

Baking soda. Interacts with the buttermilk to make the dough rise.

Buttermilk. Used to make the bread extra moist and tender.

Shredded or flaked coconut. Use whichever you have on hand. It gives great texture to the quick bread.

How to make triple coconut quick bread recipe

Just like any other quick bread this coconut quick bread prepares very quickly and than you just need to wait until its baked. First you will need to preheat your oven to 325 degrees Fahrenheit. We want oven to be nice and hot when the batter is ready.

Mix eggs with buttermilk in the medium size bowl. Use a stand mixer if you want, i just mixed everything by hand. Add oil, sugar and flour. Sift the flour if you have a sifter and some extra time.

Add baking soda, coconut extract, salt and stir. Do not overmix the batter. Last you will need to add coconut flakes or shredded coconut. Use unsweetened otherwise you will need to reduce the amount of sugar in the batter.

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Grease the loaf pan with butter or oil. Bake for about 55 minutes, starting checking the bread after 50 minutes. If the toothpick comes out clean its done. Do not overbake or it will become dry inside.

What are quick breads

Quick breads are bread recipes made without using yeast. Instead, baking powder and/or baking soda are used to make the dough rise. This bread can be made out of many different fruits and vegetables and are always tender, moist, and delicious.

Banana bread, zucchini bread, pancakes, and muffins are great examples of quick breads. Depending on how much sugar is used, they can sometimes be referred to as cake.

A great thing about quick breads is how easy they are to make. They are 'quick' because you don't have to wait for the yeast to rise and they can be made with ingredients you already have on hand. You don't need a mixer and it's in the oven in just a few minutes!

Note: it's important to use fresh leavening agents and to avoid overmixing. If the batter is overmixed, the bread can turn out tough instead of tender and light.

It's best to just mix the batter until you don't see any more streaks of flour. Also, always check to make sure that your baking soda isn't expired before baking, otherwise, your baked goods may not rise as well in the oven.

Frequently Asked Questions

What is the difference between quick and yeast breads?

Quick bread is bread made without yeast. Baking powder and/or baking soda and eggs are used to make the bread rise. You don't need a mixer or have to wait for the yeast to rise, these breads are "quick" to make. A few examples are banana bread, zucchini bread, muffins, and pancakes.

Yeast breads require yeast and are kneaded and allowed to rise before baking. It is a process that can take several hours to complete.

Can I use regular milk instead of buttermilk?

You can, but your bread might not rise as well. The added baking soda needs the acidity in the buttermilk to activate it so it can make the bread rise. You can use either store-bought or homemade buttermilk for this recipe.

To make it homemade- add 1 ½ teaspoon of lemon juice or white vinegar to a measuring cup, fill up to the ½ cup mark with regular milk, then stir. Allow it to rest for 5 - 10 minutes until it starts to curdle slightly then it's ready to use.

Can I use coconut flour in this recipe?

This triple coconut quick bread recipe is made with regular all-purpose flour. Coconut flour is gluten-free and wouldn't work the same as wheat flour.

triple coconut quick bread close picture

Recipe notes

Do not over bake or the bread will become dry.
Do not over mix the batter.
Use unsweetened coconut. If using sweetened coconut use less sugar.

Leftovers

Wrap leftover quick coconut bread loosely in paper towels and place in the large zip lock bag. Store in the fridge for up to 5 days.

Triple coconut quick bread

Yield: 8

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Ingredients

2 cups flour
3 eggs
½ cup coconut oil
1 cup sugar
2 teaspoon coconut extract
1 teaspoon soda
1 cup buttermilk
2 cups shredded or flaked coconut

Instructions

Preheat oven to 325 degrees.
Mix eggs with buttermilk. Add oil, sugar and flour. Add soda, coconut extract, salt and stir. Do not overmix, just enough to combine.
Grease a loaf pan. Pour batter in it and cook for 55 minutes.

Notes

Do not over bake or the bread will become dry.
Do not over mix the batter.
Use unsweetened coconut. If using sweetened coconut use less sugar.
Store leftovers in the zip lock bag lightly covered with paper towels on the fridge for up to 5 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 22gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 148mgCarbohydrates: 62gFiber: 3gSugar: 27gProtein: 7g