Kiwi Coconut Bread

Kiwi Coconut Bread

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  • Each serving
  • 240 cal
  • 10g fat (7g sat)
  • 50mg chol
  • 520mg sodium
  • 33g carb
  • 2g fiber
  • 4g protein


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 cup mashed kiwi (3 to 5 whole)
  • 1/2 cup toasted coconut
  • 1 whole kiwi, peeled and sliced for garnish


Preheat oven to 350° F. Grease and flour a 9- by 5-inch bread pan.

In a bowl, sift together flour, baking soda and salt.

In a separate bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream or yogurt. Gradually add flour mixture to butter mixture, mixing until just combined. Fold in mashed kiwi and coconut.

Pour batter into the prepared bread pan; evenly place sliced kiwi on top of batter. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Special notes:

Kids will love measuring and combining ingredients for this quick and easy bread. Let them scoop the kiwi from the skins with a spoon and mash the pulp. It’s fun to practice cracking eggs, but it always helps to have a few extra on hand!

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