This fragrant bread recipe should be baked in a 8×4 inch loaf pan.  Since I did not have that size, I baked it in the standard 9×5 inch loaf pan.  The loaf came out a little small but rose well.

Ingredients:

• 1½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 1/3 cup canola oil
• ¾ cup castor sugar
• 2 tablespoons coconut milk
• 1 teaspoon vanilla extract
• ¼ teaspoon coconut extract
• generous 2 tablespoon shredded coconut
• 1 cup fresh blueberries
• ½ cup walnuts chopped

Method:

• Preheat oven to 350 F.  Line a 8×4 inch loaf pan with parchment paper and grease lightly.
• Sift together flour, baking powder, baking soda, and salt together and set aside.
• Wash blueberries and let dry on a paper towel.
• In a large bowl beat eggs lightly.  Add oil and beat oil is incorporated into egg.
• Now add sugar and beat well.  Add vanilla extract, and coconut extract and beat together
• Add shredded coconut and mix well.
• Add flour in 2-3 batches and beat until combined well.
• Add chopped walnuts and blueberries and mix until well combined
• Pour into a prepared loaf pan and bake for about 30 minutes or until a tooth pick inserted in the middle comes out clean

Tagged: blueberry, coconut, coconut milk, vanilla, walnuts