Apricot Coconut Quick Bread

When we started this blog almost a year ago, I wasn’t quite sure why I really wanted to try out this whole blogging thing.

I have worked to improve my food photography skills, sometimes with success, and other times, less successfully. But in the past few months I have realized that photography is not my passion.

Apricot Coconut Quick Bread

Apricot Coconut Quick Bread

Sometimes the lighting in my apartment is just right, and I love taking photos of my food. I love that I have learned to use my husband’s DSLR, and I am very proud of how far my photos have come.

But sometimes, the lighting is just blah and I am more invested in the process of cooking and sharing the food I make with others than in the process of photographing my food.

Sliced bread

Sliced bread

In the almost year we have been blogging, I have invented some delicious new recipes, but in the past few months I have realized that recipe development is not my passion.

I much prefer to be inspired by other peoples’ recipes or to just throw “a little of this and a little of that” into a dish, no measurements required. By the time Friday rolls around, I have pinned and bookmarked more recipes than I could ever tackle in one weekend, and I don’t really feel like creating something “new” of my own.

(Note: Mom got a new bunny apron this year!)

(Note: Mom got a new bunny apron this year!)

But blogging has helped me to learn more about myself and to find a way to articulate my true passion(s). It has helped me to understand why I cook, and it has awakened in me a curiosity about why other people cook.

Blogging has helped me to learn more about our food system, and to understand how my personal choices can and do have an impact on our larger food culture and food systems.

Blogging has helped me to understand that the pursuit of self knowledge and taking time out for self care make me a better person not only for those I love, but also enables me to work towards something greater than myself.

Hello gorgeous!

Hello gorgeous!

Blogging has helped my sister and I connect over food in a new way, and it has created a platform by which my family has begun to share stories about out “kitchen history.”

After losing our Grandma last August, these stories are more important than ever. They are slowing coming out—like a few weeks ago, when my Aunt Kris followed up on my post about pizza with an email telling me that Grandma used to make huge batches of pesto, with basil that the neighbors left on the porch for her (the whole plant, roots and all!), and froze it in ice cube trays to have on hand whenever it was needed.

Freshly baked

Freshly baked

All of this is to say that as life has gotten busy in the past few months, the frequency of our posts has decreased, and will likely continue to remain at 1 or 2 posts per week rather than 3 or 4. But I will continue to document and recount my kitchen adventures when I can! I assure you that I spend most weekends on my feet making one thing after another, even when I forget to take photos.

I whipped up this lovely loaf of bread last Saturday to serve on Sunday morning for Easter Brunch with the East Coast portion of my family (Casey was sorely missed). Inspired by Smitten Kitchen, I did what Deb said was not necessary, and adapted Bill Granger’s recipe for Coconut Bread. I wanted to incorporate the dried apricots that my sister’s mother-in-law brought as part of a house-warming basket for my parents, and this bread seemed the perfect use.

While I have no doubt that the original recipe was fabulous, I really love the addition of the apricots.

Served for Easter Brunch

Served for Easter Brunch

Apricot Coconut Quick Bread

Adapted from Smitten Kitchen

Ingredients

  • 2 large eggs
  • 1 1/4 cups canned coconut milk milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups white whole wheat flour
  • 1/4 teaspoon table salt 
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon 
  • 1 cup granulated sugar
  • 1/2 cup coconut flakes 
  • 3/4 cup chopped dried apricots
  • 6 Tablespoons unsalted butter, melted 

Method

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, cinnamon and 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, coconut, and apricots 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, 1 hour and 15 minutes. Cool in pan 10 – 15 minutes before turning out onto a cooling rack.

Hope you had a happy Easter with your loved ones!

-L

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2 thoughts on “Apricot Coconut Quick Bread

  1. I love this post. It is beautifully written, and I can empathize with TONS of what you say. Mostly, I can take or leave food photography and my “recipe development” is really more of an accident. What I have loved are the people I’ve met, the stories I’ve told, and the opportunities it has given me.

    This bread sounds divine. I hope your Easter was lovely. 🙂

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