Partridgeberry Coconut Bread

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

  • Servings: 12
  • Difficulty: Easy
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A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!

INGREDIENTS:

  • 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)

PREPARATION:

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.

http://www.aroundthebaywithdd.com

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

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Triple Thrill

A quick and easy freezer dessert that you can whip up in a couple of minutes…only 4 ingredients!  No baking required!  Super simple and simply delicious!

Can you believe this is the last long weekend of summer? Pretty depressing but I must say, summer has been awesome!  Lots of visiting with family and friends, lots of days sitting on the patio with a cold beverage in hand enjoying the sun and the view reading a book, lots of time spend boating and fishing in Trinity Bay!  Life is good 🙂 and I really do love the Fall in Newfoundland.

As we embark on our Labor Day Long Weekend, here is a little dessert to throw in the freezer!  Super simple to put together with 4 ingredients, makes a 9 x 13 pan so it serves many, and it is darn tasty! Make it today and it will be ready for your big BBQ with family and friends.

If you can’t find Crispy Crunch bars, use Willow Crisps. If you can’t find Breaktime cookies, use a box of cheap chocolate chip cookies (they work best in this dessert)

Triple Thrill

“A 4 ingredient dessert that is easy to make, throw it in the freezer and your dessert is ready! “

Ingredients:

  • 2 pkgs of Breaktime chocolate chip cookies
  • 1 cup fresh milk
  • 1 large tub of Cool Whip
  • 3 Crispy Crunch bars or 1 box of Willow Crisps Bars

Preparation:

Put chocolate bars into a ziploc baggie and beat with a rolling pin or meat tenderizer to make small pieces.  Set aside.

Pour milk into a bowl. Dip chocolate chip cookies into milk for a couple of seconds and then lay cookies in the bottom of your 9 x 13 pan. Carefully layer half of the Cool Whip on top of the cookies.  Layer half the chocolate bar pieces over the Cool Whip.  Repeat layers ~ cookies, Cool Whip, chocolate bar pieces.  Cover dessert and put in the freezer. Serve frozen.  Enjoy 🙂

NOTES:  Remove your dessert from the freezer about 10 minutes to sit at room temperature…makes cutting into squares so much easier!  

http://www.aroundthebaywithdd.com

recipe from http://www.downhome.com (Downhome Magazine)

Loving this Life Living “Around the Bay” ~ DD

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