Description
A simple recipe for making moist, gluten-free bread with toasted coconut flavor.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut, toasted
- 1/2 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard loaf pan.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the toasted coconut and milk until incorporated. The batter will be thick.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Watch carefully to prevent burning.
- If your flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: toasted coconut bread, gluten free, quick bread, coconut loaf, sweet bread