Apple-Almond-Coconut Quick Bread with Lemon Glaze
- Level: Easy
- Yield: 1 regular loaf or 3 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1311
- Total Fat
- 69
- Saturated Fat
- 35
- Carbohydrates
- 160
- Dietary Fiber
- 8
- Sugar
- 111
- Protein
- 20
- Cholesterol
- 222
- Sodium
- 867
- Total: 2 hr 45 min (includes cooling and setting times)
- Active: 25 min
Ingredients
Quick Bread:
1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan
1 1/4 cups all-purpose flour (see Cook?s Note)
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup shredded sweetened coconut
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
Lemon Glaze:
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Directions
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
For the lemon glaze:
- Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight.