Coconut Bread

We went from 80 F yesterday to expecting frost tonight. Totally weird, but baking season resurfaces here during these opportunities. Tried this bread. Tasty, tasty. By the way, did you know that Quick Breads are an American invention? Yeah, imagine that?!

Coconut Bread

from Taste of Home Book of Baking (Virginia Doyle, Pinedale, WY).

2 cups sugar
3/4 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped walnuts

In a large mixing bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts.

Pour into two greased 8x4x2 inch loaf pans. Bake at 325 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield : 2 loaves.