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Serve this coconut bread sliced and toasted with butter and Pineapple Jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Martha Stewart Living, April 2006

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Yield:
Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves
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Ingredients

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Directions

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  • Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan or two 6-by-2-by-2-inch loaf pans. Whisk flour, baking powder, salt, and sugar in a large bowl; stir in egg and vanilla. Add milk and coconut; stir until combined. Transfer batter to greased pan. Bake until center springs back when touched, 45 to 60 minutes. Let cool in pan 5 minutes. Turn out onto a rack to cool completely; slice bread.

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