Coconut Bread Recipe: Easy & Gluten Free
This easy coconut bread recipe is loaded with sweet coconut and stays incredibly moist for days. It's a delicious quick bread to enjoy for an afternoon snack or quick breakfast.
Servings: 10 slices
Calories: 309kcal
Ingredients
Bread:
- 188 grams gluten free flour blend about 1 ½ cups
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 8 Tablespoons vegan butter softened
- 133 grams granulated sugar about ⅔ cup
- 3 large eggs
- ½ cup coconut milk
- 62 grams shredded coconut sweetened, about 1 cup
Glaze:
- 120 grams powdered sugar about 1 cup
- 2 Tablespoons coconut milk
- 1 Tablespoon vegan butter melted
Instructions
Bread:
- In a medium mixing bowl, stir together the flour mix, baking powder, xanthan gum, and salt.
- In the bowl of a stand mixer, add the vegan butter and sugar. Beat on low speed for 20 seconds to combine. Stop and scrape down the sides of the bowl. Beat for 30 seconds on medium speed.
- Add the eggs and milk and beat on medium speed for 20 seconds.
- Add flour mixture to the butter mixture and mix on low speed for 10 seconds. Scrape down the sides of the bowl and mix on medium speed for 30 seconds.
- Use a large spoon and stir in the shredded coconut.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 350F. Prepare an 8"x4.5" pan by spraying with cooking spray.
- Scrape batter into the pan and bake for 60-65 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Remove from the pan to finish cooling
Glaze:
- In a small bowl, combine the powdered sugar, 1 Tablespoon of the milk, and butter. Stir until combined. Add another Tablespoon of milk if needed for a spreadable consistency.
- Spread glaze over the top of the cooled bread.
Notes
- Make sure ingredients are at room temperature, except the melted butter for the glaze.
- Measure by weight where weight is given.
- The rest time is essential for properly hydrating the flours and starches.
- Bread stores well in an airtight container at room temperature for up to 3 days. Any longer than that and slices can be frozen for longer storage.
- Bread defrosts best if frozen unglazed.
- An egg substitute can be used, but the bread is a bit more dense.
