Orange Coconut Bread Recipe

I love making this bread when I have an orange that's gotten a bit old. It's a sweet bread like banana, or zucchini. The original recipe calls for 1 cup of sugar but I use 3/4 cups. The original recipe also calls for 8oz. of orange yogurt but I always have plain yogurt in the house for my son's daily smoothie so I use just under 8oz of plain yogurt and then squeeze the juice from half an orange into the yogurt. It seems a bit more dense with the orange yogurt (as opposed to plain w/ juice added) and I think I like it more the original way but what can I say, I'm frugal and I like to use what I have.

The recipe calls for a 350 degree oven for 50 minutes. I've never been able to get the center to set in less time than an hour but I am pretty sure my oven cooks a bit on the cooler side.

Mix together:
3/4 cups of sugar
1 egg
1 Tbls. of canola oil

Add to above mixture:
8 oz. of orange yogurt
1/4 cup of 2% milk

Mix together in a different bowl:
2 cups of flour
4 or 5 Tbls. of sweetened coconut
1 tsp. of baking soda

2 tsp. of grated orange rind
(I just put in as much as I can shave off of one orange)

Add the dry mix to the wet mix
Pour into the prepared bread pan(s)
Top with 1 Tbls. of sweetened coconut
Bake for 50 minutes in 350 oven.

This is a rather large loaf of bread.
Credit for the background artwork goes to my son.

This last time I made the bread I actually covered the ends of the pan with tin foil and left the middle exposed for 55 minutes. I cooked the bread for 10 minutes longer with the tin foil off. I feel like the bread cooked more evenly this way. Maybe I just need to split the recipe into two smaller loaves... I only have one smaller loaf pan though. I've received several compliments on this bread. The original recipe came from Cooking Light magazine.