Quick Breads are fun to make and very rewarding. This is one of those quick breads which screams of lemon flavor. If you like lemon flavor, then you would love this and vice versa. For this month’s Eggless Baking Group, Gayathri chose this quick bread. I made a few changes from the original recipe like substituted flax seeds instead of egg, used regular grated coconut instead of the coconut flakes etc. The original recipe does not have tutti frutti. I added it so that the filling can be seen better. It is optional.
Ingredients
Butter (soft) - 1/4 cup
Oil - 1/4 cup
Lemon Zest - 1 tea spoon
Lemon Juice - 3 table spoons
All Purpose Flour - 1 3/4 cups
Milk - 1/2 cup + 3 tea spoons
Sugar - 1 cup
Baking Powder - 1 tea spoon
Salt - 1/4 tea spoon
Flax Seed Powder - 2 table spoons
Warm Water - 6 table spoons
Grated Coconut - 3/4 cup + 2 table spoons
Tutti Frutti - 2 table spoons (optional)
Powdered Sugar - 1/3 cup + 1/2 cup + 2 tea spoons
Cream Cheese (soft) - 85 grams / 3 ounces
Method
Preheat the oven to 180 degrees C. Grease and flour a 8x4 loaf pan and set aside
Sieve together flour, salt and baking powder and set aside
Mix flax seed powder with warm water and beat until gooey, set aside
Beat together sugar and butter until creamy. Add oil, flax seed mixture and beat until light and fluffy
Add in the lemon juice and lemon zest and 1/2 cup milk and mix well until combined
Add in the dry ingredients and fold gently to combine
For filling - In another bowl, mix together cream cheese and powdered sugar until creamy and fluffy. Add 3/4 cup coconut and tutti frutti to it and mix well
Scoop half the batter into the greased and floured pan and drop in tea spoons of the filling and spread it evenly
Using a spoon, spread the filling evenly. Take care not to press too much here
Scoop the other half of the batter and smooth the top with the back of a spoon
Bake in the preheated oven for 55-65 minutes, until the top is golden brown
Mine took exactly 60 minutes
Remove from the oven and allow it to cool 10 minutes in the pan. This is critical, do not flip immediately or else the bread can break
After 10 minutes, transfer to a cooling rack and allow it to cool completely before glazing.
Mix together 1/2 cup of powdered sugar with milk until the desired consistency of the glaze is achieved.
Spoon over the cooled bread - 1 spoon at a time
Sprinkle the sweetened grated coconut (grated coconut + 2 tea spoons of powdered sugar) on top and serve!!
The next time I do this recipe, I would reduce the fat in half and the sugar to 3/4 cup as this was too sweet for a quick bread. It almost tasted like a sweet cake..
Sending this to my own guest host event Know your Dairy – Cheese, Jagruti’s page, Vardhini's Bake Fest hosted by Foodomania this month, Bon Viviant - Baked Goodies, Tickling Palates I love Baking#7, My Guest host event - Taste of the Tropics - Coconut, Chef Mireille,
Ingredients
Butter (soft) - 1/4 cup
Oil - 1/4 cup
Lemon Zest - 1 tea spoon
Lemon Juice - 3 table spoons
All Purpose Flour - 1 3/4 cups
Milk - 1/2 cup + 3 tea spoons
Sugar - 1 cup
Baking Powder - 1 tea spoon
Salt - 1/4 tea spoon
Flax Seed Powder - 2 table spoons
Warm Water - 6 table spoons
Grated Coconut - 3/4 cup + 2 table spoons
Tutti Frutti - 2 table spoons (optional)
Powdered Sugar - 1/3 cup + 1/2 cup + 2 tea spoons
Cream Cheese (soft) - 85 grams / 3 ounces
Method
Preheat the oven to 180 degrees C. Grease and flour a 8x4 loaf pan and set aside
Sieve together flour, salt and baking powder and set aside
Mix flax seed powder with warm water and beat until gooey, set aside
Beat together sugar and butter until creamy. Add oil, flax seed mixture and beat until light and fluffy
Add in the lemon juice and lemon zest and 1/2 cup milk and mix well until combined
Add in the dry ingredients and fold gently to combine
For filling - In another bowl, mix together cream cheese and powdered sugar until creamy and fluffy. Add 3/4 cup coconut and tutti frutti to it and mix well
Scoop half the batter into the greased and floured pan and drop in tea spoons of the filling and spread it evenly
Using a spoon, spread the filling evenly. Take care not to press too much here
Scoop the other half of the batter and smooth the top with the back of a spoon
Bake in the preheated oven for 55-65 minutes, until the top is golden brown
Mine took exactly 60 minutes
Remove from the oven and allow it to cool 10 minutes in the pan. This is critical, do not flip immediately or else the bread can breakAfter 10 minutes, transfer to a cooling rack and allow it to cool completely before glazing.
Mix together 1/2 cup of powdered sugar with milk until the desired consistency of the glaze is achieved.
Spoon over the cooled bread - 1 spoon at a time
Sprinkle the sweetened grated coconut (grated coconut + 2 tea spoons of powdered sugar) on top and serve!!
The next time I do this recipe, I would reduce the fat in half and the sugar to 3/4 cup as this was too sweet for a quick bread. It almost tasted like a sweet cake..
Sending this to my own guest host event Know your Dairy – Cheese, Jagruti’s page, Vardhini's Bake Fest hosted by Foodomania this month, Bon Viviant - Baked Goodies, Tickling Palates I love Baking#7, My Guest host event - Taste of the Tropics - Coconut, Chef Mireille,
Eggless lemon coconut bread looks delicious, love that grated coconut on the top.
ReplyDeleteWoow tempting
ReplyDeleteThe bread has come out really well! Lovely
ReplyDeleteLooks Yummy Dear...
ReplyDeletesuperb tempting bread... yummy...
ReplyDeleteVIRUNTHU UNNA VAANGA
Looking delicious with the Tutti frutti..
ReplyDeleteThe bread has come out perfect....
ReplyDeleteOmg, that soo gorgeous and simply love the addition of tutti frutti here, bread looks fabulous.
ReplyDeleteLoved the click where u r pouring the icing! Drooling here
ReplyDeleteLove quick bread and this is so flavorful. Happy to join you. Do check out my blog when u find time
ReplyDeleteYummy bread :) Looks so delicious!!
ReplyDeleteToday's Recipe ~ Idli Podi / Idli Powder - Homemade
You Too Can Cook Indian Food Recipes
That is lovely presentation. Btw, I saw ur question on zucchini. You can use any kind of squash.. there is yellow squash, pattypan squash, summer squash, some small pumpkin variety will be good too. Even cucumber might be close in texture, though it will taste very different. You can use peeled and deseeded eggplant (baighan) maybe. But I had read somewhere that, frozen and thawed green peas were the best substitutes.. Not sure, since I have never tried. Hope this is helpful
ReplyDeleteThis looks fabulous - coconut always add the yum factor to any food for me :)
ReplyDeletewith ingredients like lemon and coconut, this bread would be a great treat.
ReplyDeletelove the idea of adding tutti fruity..brings a lovely color ...well even I used flax seed pwd as the substitute.
ReplyDelete