Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂
I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!
I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!
Partridgeberry Coconut Bread
A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
- 2 cups white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup low fat milk
- 1 1/4 cup flaked unsweetened coconut (I used medium)
- 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)
Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.
In another bowl combine the flour, baking powder and salt and whisk to combine.
Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.
Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂
NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.
Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce
Loving this Life Living “Around the Bay” ~ DD
original recipe for Coconut Loaf from Taste of Home
HOW YUMMY DOES THIS LOOK!!! A quick and easy Mediterranean Frittata that will become your go to recipe for a healthy breakfast, lunch, or dinner! Just change up your sides and you have a full healthy, delicious meal in under 30 minutes.
I LOVE LOVE LOVE Breakfast! Most days it’s just some eggs and toast or an english muffin with peanut butter but if I have company or want a little something special, a Frittata is my go to breakfast! First off it’s super healthy, so delicious, and once you have a basic recipe you can add anything you have in the fridge to make a number of different flavor combinations plus it’s quick and easy to prepare!
This Mediterranean Frittata is one of my favorites with lots of greek flavors! Full of zucchini, cherry tomatoes, peppers, feta cheese, and oregano. I love Greece ~ I really think I should have been born there because I love their food, their weather, their amazing azure seas, their healthy lifestyle, their everything! As I write this, we are in the midst of a BLIZZARD warning! 15 – 50cm of snow!! I need a “I Dream of Jeannie” moment where I can wrinkle my nose and poof, I’m in Santorini! 🙂
An easy, healthy egg dish full of fresh vegetables that finishes cooking in the oven in 15 – 20 minutes …see notes below to find different variations on this recipe.
- 8 eggs
- 1/2 cup milk (I used skim)
- 1/4 tsp red pepper flakes, optional
- 1 – 2 TBSP olive oil
- 2 small zucchini, ends trimmed and cut into bite size pieces
- 1 small red pepper, cut into bit size pieces
- 1 small green pepper, cut into bit size pieces
- 1 cup cherry tomatoes, whole
- 1 tsp dried oregano or 1 TBSP fresh oregano (I actually used a little fresh oregano and basil)
- 1/4 cup crumbled feta cheese
- salt and pepper to taste
Preheat oven to 400 degrees.
In a large bowl, break eggs, add milk, season with salt and pepper and add red pepper flakes if using. Whisk until well blended. Set aside.
In a large ovenproof frying pan (non stick or cast iron), heat oil over medium high heat. Add zucchini and red and green peppers and cook for 3 – 5 minutes until slightly softened ~ it will continue to cook in the oven. Add tomatoes and oregano and season with salt and pepper. Add egg mixture to frying pan. Cook for a couple of minutes until the bottom of the frittata sets. Spinkle on feta cheese and carefully put the frying pan into a preheated oven.
Cook for 15 – 20 minutes until the eggs are set in the middle. Turn on the broiler and broil until top of frittata is lightly browned. Serve warm or at room temperature. ENJOY!
NOTE: This Frittata is very versatile. Have it with breakfast with whole grain toast and a small fruit salad or for lunch or dinner with a side salad. Change up the flavors with whatever vegetables you have on hand ~ make it italian by adding some fresh or dried basil and some fresh buffalo mozzarella, add some ham and cheddar cheese with some green pepper and onion for a Denver Frittata ~ the possibilities are endless!
Loving this Life Living “Around the Bay” ~ DD