Holiday Macadamia Coconut Bread With Orange Glaze
Macadamia Coconut Bread is a sweet holiday bread loaded with chopped nuts, citrus flavor, and sweetened shredded coconut. The bread is topped with a simple orange sugar glaze for a special treat.
Servings: 24 servings
Calories: 278kcal
Equipment
- 2 Loaf Pans 9x5 or use 5 mini pans (5¾X3-inch)
Ingredients
Coconut bread:
- 1½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- ½ cup orange juice
- 2 Tablespoons Orange zest freshly grated
- 3½ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sweetened flaked coconut
- ⅔ cup macadamia nuts coarsely chopped
Glaze:
- 1 cup Confectioners' sugar
- 1½ Tablespoons orange juice to reach desired consistency - may need more.
- 1 teaspoon orange zest
Instructions
Coconut Bread:
- Heat oven to 350 °F. Grease bottom only of 5 mini (5¾X3-inch)loaf pans OR 2 (9X5-inch) loaf pans. Set aside. **IF using larger loaf pan, line with parchment paper to remove the loaf without tearing into it. (See notes below on how to do that).
- Combine sugar and 1 cup butter in a large-size mixing bowl. Beat at medium speed, scraping bowl often, , until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange zest; continue beating until well mixed.
- In another bowl whisk together the flour, baking powder and baking soda. Add the flour to the wet ingredients beating at low speed until well mixed.
- Stir in the coconut and macadamia nuts into the batter.
- Divide the batter evenly among the prepared pans. Bake the mini loaves for 35-45 minutes and the larger loaves for 45-55 minutes. A toothpick inserted in the center should come out clean.
- Let cool for 10 minutes; run a cake release tool or knife around the edges then remove the bread from pans and transfer to a wire rack to cool completely before glazing.
Glaze:
- In a small bowl stir together the powdered sugar, orange juice and 1 teaspoon of orange zest. Stir until smooth.It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
Notes
How to line a loaf pan with parchment paper ...
- Grease the pan - I like to use vegetable spray.
- Cut or tear a piece of parchment paper that's the same length as the LONG edge of the bottom of your loaf pan (about 9 inches if using a 9x5-inch pan, or 8 ½ inches for a standard (8 ½x 4 ½-inch)loaf pan.
- Press the parchment into the bottom of the pan and up the long sides of the greased pan so that there's an equal amount of overhang on each side. Crease the corners so that the paper lies flat along the bottom and sides of the pan.
- Depending on the width of your parchment paper, you may want to trim the edges. I like to leave an inch or two of overhang so I can use them as handles to lift the loaf out after baking and cooling.
Nutrition
Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 71mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg