Wanting to make a coconut bread recipe for my website for quite a while now.

I grew up enjoying a coconut sweet bread recipe called Toto, that is a dense coconut bread with cinnamon and nutmeg flavors, and sometimes added raisins.

I love making quick bread recipes, I find them easy to make and they come together quickly, like my Strawberry Banana Bread, Vegan Mango Bread, and Pineapple And Blueberry Bread

Vegan Coconut Bread

This coconut bread recipe is very moist, more like a cake. We decided to leave out the raisins and I didn’t add traditional spices, wanting the coconut flavor to shine.

I decided not to add a glaze to my bread, it was sweet enough, very flavorful, and it was one less step to do.

If you decide to prepare a glaze you can easily mix 1 tablespoon of coconut milk with 1/2 cup of powdered sugar. Drizzle coconut glaze over the coconut bread. 

To prepare your own powdered sugar, add organic cane sugar to the bowl of a high-speed blender. Cover blender and process until sugar transforms into a powder. 

Ingredients for vegan coconut bread

How Do You Make Coconut Bread?

  1. Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and lightly spray with oil. Set aside.
  2. In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
  3. In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla. 
  4. Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
  5. Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Transfer loaf pan to a cooling rack for 10 minutes. Remove coconut bread from the pan and place it on the wire rack to completely cool. 

Pro Tip For Gluten-Free Baking

  1. Allow coconut bread to cool completely before slicing. 
  2. Avoid over mixing the batter because there is no gluten that needs to be developed like a traditional batter.
  3. Soy, almond, or other nut milk can be substituted for coconut milk.
  4. Try to follow the recipe as written at least for the first time before you substitute ingredients, it is not as easy as traditional recipes. For example, swapping cassava flour or coconut flour for wheat flour can ruin your recipe.

Does Coconut Bread Need To Be Refrigerated?

If you consume the coconut bread within 2-3 days it is fine, after that it needs to be refrigerated in an airtight container.

Here are more of my favorite  Bread Recipes:

Vegan coconut bread, cut into slices on a white platter on a white marbled background

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Categories

Nutrition

(Per serving)
  • Energy: 334 kcal / 1396 kJ
  • Fat: 23 g
  • Protein: 4 g
  • Carbs: 29 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 1 h
  • Ready in: 1 h 10 min
  • For:
  • 10 Servings

Ingredients

Instructions

  1. Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and lightly spray with oil. Set aside.
  2. In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
  3. In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla. 
  4. Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
  5. Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
  6. Transfer loaf pan to a cooling rack for 10 minutes. Remove coconut bread from the pan and place on the wire rack to completely cool. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.