The past few weeks, Sundays have been for baking. And there’s a routine for Sunday Baking Days. First, I’ll fix a good breakfast and read something interesting/inspiring. Second, decide what tunes will fuel the baking process. I CAN NOT bake without music. Anybody else feel that way? In general, if it’s a sunny Sunday morning, I’ll go with classic rock. If it’s raining, I like something a little more laid back, like Ben Howard.
Once the Pandora station is going, I rummage through the pantry and refrigerator to figure out what will be thrown together. Baking is a great way to get rid of items you may have purchased for something in particular and then never thought about using again, or for ingredients that just come in larger-than-necessary quantities (unless you bake all the time). You know, items like dried cranberries, chopped nuts, shredded coconut, canned pumpkin leftover from fall, etc. It’s fun to just pull a bunch of things out of your pantry to create something fabulous. And you’ve accomplished two different tasks!
Anyways, Pear Coconut Bread is a new recipe for me but I’m very happy with the results. It is a healthier quick bread because of the White Whole Wheat flour in place of all-purpose flour and I reduced the amount of oil typically needed by adding Greek yogurt for moisture.
I highly suggest a cup of coffee to pair with your thick slice of Pear Coconut Bread. Yum…toasty coconut 🙂