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Coconut Ginger Quick Bread

Get the taste without the time commitment! This Quick Bread recipe goes from mixing and measuring to ready-to-eat in a fraction of the time it takes normal bread recipes.

Coconut Bread



Half & Half 1 Cup + 2 Tbsp
Large Eggs, at room temperature 2  
Oil ¼ Cup(s)
Coconut Extract 1 Tsp
Lemon Extract 1 Tsp
Sugar ¾ Cup(s)
Grated Lemon Peel 1 Tbsp
All-Purpose Flour 2 Cup(s)
Candied Ginger, finely chopped 2 Tbsp
Baking Powder 1 Tbsp
Salt ½ Tsp
Toasted Shredded Coconut 1 ¼ Cup(s)


  • In a large mixing bowl, combine ingredients in order listed.
  • Spoon batter evenly into bread pan.
  • Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
  • Select QUICK BREAD. Press the START button.
  • The compete signal will sound when bread is done.
  • Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
  • Allow bread to cool on the wire rack until ready to serve (at least 20 minutes.)

Makes one, 2-lb. loaf