Coconut Bread
This soft vegan coconut bread is perfect for a healthy breakfast or dessert.
Servings: 10 - 13 slices
Ingredients
- 2 cups flour (see note)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar, or xylitol for sugar free
- 1 cup canned coconut milk, lite or regular
- 1/2 cup plain yogurt of choice, such as almondmilk yogurt
- optional coconut chips, to sprinkle on top
Instructions
- The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour but won’t rise or look pretty. Be sure to use canned coconut milk, not the type in a carton.Preheat oven to 350 F. Grease a 9x5 loaf pan and line with parchment. In a large bowl, combine all dry ingredients. Whisk in remaining ingredients until just evenly mixed. Spread into the pan. Bake 50 minutes on the center rack, or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool completely before going around the sides of the pan with a knife and inverting onto a plate. If desired, frost with melted coconut butter or your favorite frosting, or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.View Nutrition Facts
Video
Notes
The recipe was adapted from this Vegan Lemon Bread.
Nutrition
Calories: 130kcal