In the past six-months I’ve tried to not reward myself with food. Rewarding myself with food tends to end in overindulging too often. That leads to been twenty pounds heavier than I am currently. I don’t want to be twenty pounds heavier. In fact, I’d like to be 5-7 pounds lighter.
But sometimes. After I’ve finished writing a 13-page research paper and a 7-page personal essay sometimes I need to stand in the kitchen and sift flour with cinnamon and beat eggs into milk with vanilla and lick the wooden spoon I used to combine but not over-stir the ingredients. So really, I rewarded myself with the baking process and not the bread (even though the bread is a gift that keeps on giving).
The spicy comforting smell that this loaf produced while baking was worth the effort. Add in the satisfaction of slicing a thick piece and slathering it with butter, you have a perfect Sunday.
Now, I know I’ve been doing a lot of Smitten Kitchen recipes lately, and I made a mental note to dial them back. But as soon as I saw this recipe pop up in my reader last week I knew I had to make it this weekend. Really, any excuse to make a quick bread is a good one.
adapted from Smitten Kitchen
1 1/4 cups milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup granulated sugar
1 1/2 cups unsweetened flaked coconut
6 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Slather with softened butter and enjoy.