RECIPE CARD: Moist Gluten-Free Coconut Bread with Coconut Glaze (PRINTABLE)
Quick and easy to make, this coconut bread recipe delivers a delicious, moist, and flavor-filled bread you can enjoy as a quick breakfast or afternoon snack.
Servings: 10 slices
Calories: 258kcal
Ingredients
Bread:
- 188 grams gluten-free flour blend about 1½ cups
- 1½ 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:
- Preheat your oven to 350°F, grease the loaf pan, and line it with parchment paper.
- In a medium mixing bowl, stir together the flour mix, baking powder, xanthan gum, and salt.
- Add the softened vegan butter and sugar to a large bowl. With an electric mixer, beat on low speed for 20 seconds to combine.
- Stop and scrape down the sides of the bowl. Then beat the mixture again for 30 seconds on medium speed.
- Into the butter mixture, add the eggs and milk and beat on medium speed for 20 seconds.
- Pour the dry ingredients into the bowl of wet ingredients and, using a wooden spoon, stir until everything is just combined into a thick batter.
- Add in the shredded coconut so it’s evenly distributed through the flour mix.
- Let the batter rest at room temperature for 30 minutes.
- Scrape the batter into the pan and bake for 60-65 minutes or until the top is golden brown.
- Cool on the pan for 10 minutes, then transfer to the wire rack to cool completely.
Glaze:
- In a small bowl, mix together the powdered sugar, coconut milk, and butter until smooth and well combined.
- Drizzle it over the cooled bread, sprinkle it with shredded coconut, and enjoy.
Notes
- Measure the flour mix and shredded coconut by weight.
- Use a metal loaf pan for bread that browns evenly on all sides.
- Avoid overmixing to prevent dense results.
- Use room-temperature eggs and milk.
- Bake on the middle rack to avoid the bread drying out.
- Avoid opening the oven for at least the first 25–30 minutes.
- Allow the bread to cool in the pan before moving it to a rack.
- The top is golden brown.
- A toothpick or skewer inserted in the center comes out clean.
- It springs back slightly when gently pressed.
- Room temperature storage: After cooling, store the bread in an airtight container at room temperature for up to 3 days.
- Refrigerating: Slice first, wrap each slice in plastic wrap or foil, then put all slices in an airtight container and refrigerate them for up to a week.
- Freezing: Place parchment between slices, put in a freezer-safe bag, press out as much air as possible, and store for 2 to 3 months.
- Thawing: Thaw at room temperature for 20–30 minutes, then toast or briefly warm in the oven.
Nutrition
Serving: 10slices | Calories: 258kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Sodium: 300mg | Potassium: 75mg | Fiber: 2g | Sugar: 28g | Iron: 2mg
