Spiced Coconut Loaf

Spiced Coconut Loaf

I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

What is a quick bread?

Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

Want more wonderful quick bread recipes?

Banana Bread

Chorizo Cheddar Bread

Chocolate Cherry Loaf

Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
Spiced Coconut Loaf
Print Recipe
    Servings Prep Time
    1 loaf 30-35 minutes
    Cook Time Passive Time
    4-45 minutes 10 minutes
    Servings Prep Time
    1 loaf 30-35 minutes
    Cook Time Passive Time
    4-45 minutes 10 minutes
    Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
    Spiced Coconut Loaf
    Print Recipe
      Servings Prep Time
      1 loaf 30-35 minutes
      Cook Time Passive Time
      4-45 minutes 10 minutes
      Servings Prep Time
      1 loaf 30-35 minutes
      Cook Time Passive Time
      4-45 minutes 10 minutes
      Ingredients
      Servings: loaf
      Instructions
      Loaf
      1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
      2. In a small bowl whisk together first 6 dry ingredients. Set aside.
      3. In a small bowl whisk together coconut cream and sour cream. Set aside.
      4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
      5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
      6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
      7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
      Glaze
      1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
      2. Drizzle glaze over loaf and garnish with toasted coconut.
      Recipe Notes

      -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Gluten Free Snack Bites

      Gluten Free Snack Bites

      It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities.

      Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going. 

      So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

      Gluten Free Snack Bites
      Print Recipe
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Gluten Free Snack Bites
        Print Recipe
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: snack bites
          Instructions
          1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
          2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
          3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
          4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
          5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
          6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
          7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
          Recipe Notes

          -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

          -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

          -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

          -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Chili Tortilla Roll Ups

          Chili Tortilla Roll Ups

          Do you love crispy finger food?

          I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

          These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

          Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

          Looking for other finger food snacks?

          Check out these great recipes!

          Catalina Wings

          Buttermilk Ranch Onion Rings

          Jalapeño Rings with Cumin Dip

          Chili Tortilla Roll Ups
          Print Recipe
            Servings
            20 rolls
            Servings
            20 rolls
            Chili Tortilla Roll Ups
            Print Recipe
              Servings
              20 rolls
              Servings
              20 rolls
              Ingredients
              Servings: rolls
              Instructions
              1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
              2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
              3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
              4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
              5. Continue with remaining shells, chili and cheese until all have been rolled.
              6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Toasted Bran Muffins

              Toasted Bran Muffins

              Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

              I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

              I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

              If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

              Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins 

               

              Toasted Bran Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Toasted Bran Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
                  2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
                  3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
                  4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
                  5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
                  6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
                  Recipe Notes

                  -it is highly recommended to weigh dry ingredients.

                  -when scooping the batter, the muffin cups will be very full.

                  -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Mini Cornmeal Sausages with Creamy Honey Mustard

                  Mini Cornmeal Sausages with Creamy Honey Mustard

                  Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

                  Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

                  The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

                  Author:  Compelled To Cook

                  Mini Cornmeal Sausages with Creamy Honey Mustard
                  Print Recipe
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Mini Cornmeal Sausages with Creamy Honey Mustard
                    Print Recipe
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Ingredients
                      Cornmeal Sausages
                      Creamy Honey Mustard
                      Servings: pieces
                      Instructions
                      Creamy Honey Mustard
                      1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                      Cornmeal Sausages
                      1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                      2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                      3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                      4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                      Recipe Notes

                      -use a deep fryer if desired.

                      -I found cocktail sausages at Costco.

                      -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                      -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.