Carrot-Coconut Bread

Carrot-Coconut Bread
Makes 10
Prep 15 m
Bake 60 m



  1. 1 of 3 Heat oven to 350 degrees . Coat an 81/2 x 41/2-inch loaf pan with nonstick cooking spray.
  2. 2 of 3 In a large bowl, beat oil, sugar and eggs 3 minutes, until well combined and fluffy. Beat in carrots until just combined. In a separate bowl, whisk together white whole wheat flour, all-purpose flour, baking powder and salt. Beat dry mixture into wet mixture until just combined. Stir in coconut and, if desired, macadamia nuts.
  3. 3 of 3 Transfer mixture to pan, smoothing out the top. Bake at 350 degrees for 55 minutes to 1 hour. Cool 15 minutes in pan, then turn onto a rack and cool completely. Wrap in plastic wrap, then aluminum foil.
Nutrition Information for Carrot-Coconut Bread
Servings Per Recipe: 10
Per Serving: 5 g pro., 3 g fiber, 151 mg sodium, 39 g carb., 12 g sat. fat, 42 mg chol., 14 g Fat, total, 297 kcal cal.