Make It Monday: Cherry Coconut Bread

I just love breads and muffins and they are generally always well received by my family. You might recognize this recipe as being very similar to my zucchini bread recipe, which it is. Once you have a good base for a muffin or quick bread recipe, it's just a matter of finding the right fruits/vegetables and seasoning to add to it. Yes, you do have to accomodate for the differing water content, so it might not work across the board, but you'll be close.

Cherry Coconut Bread

2 C whole wheat flour
2 tsp baking soda
1/2 tsp cinnamon
2/3 C raw sugar (honey or maple syrup works too)
1/2 C unsweetened shredded coconut
3/4 C chopped cherries
2 T coconut oil, melted
2 T unsweetened coconut milk
1/4 C natural apple sauce
1 whole egg
1 egg white
3/4 C plain greek yogurt
1/4 tsp almond extract

Directions:

• Preheat oven to 350 degrees F 
• Spray 1 large loaf pan. 
• In a medium-sized mixing bowl, whisk together the flour, baking soda,and cinnamon. 
• In a large mixing bowl, stir together the sugar, coconut, coconut milk, apple sauce, egg and egg white, coconut oil, extract and yogurt. Mix well. 
• Using a wooden spoon, stir the flour mixture into the wet mixture and blend well. 
• Fold in chopped cherries.
• Pour the batter into the loaf pan and place in the oven. 
• Bake for 50-60 minutes or until a cake tester comes out clean. 
• Cool and Enjoy!