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.
How Do You Make Coconut Bread?
- Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and lightly spray with oil. Set aside.
- In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
- In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla.
- Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
- Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- 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
- Allow coconut bread to cool completely before slicing.
- Avoid over mixing the batter because there is no gluten that needs to be developed like a traditional batter.
- Soy, almond, or other nut milk can be substituted for coconut milk.
- 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:
- Jamaican Spiced Bun
- Persimmon Bread
- Vegan Cranberry Orange Bread
- Gluten-Free Banana Bread
- Vegan Gluten-Free Zucchini Bread
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: American
Nutrition
(Per serving)- Energy: 334 kcal / 1396 kJ
- Fat: 23 g
- Protein: 4 g
- Carbs: 29 g
Cook Time
- Preparation: 10 min
- Cooking: 1 h
- Ready in: 1 h 10 min
- For: 10 Servings
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (15-ounce) can coconut milk
- 2 tablespoons ground golden flaxseeds
- 1/3 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 1/2 cups coconut flakes
Instructions
- Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and lightly spray with oil. Set aside.
- In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
- In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla.
- Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
- Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
- 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.
I made this first thing this morning. After I read this and your coconut bread recipe I went out and purchased loaf pans and the wire rack. I was ready!! I used gluten free flour as I am allergic to almond and it baked really really well. I was surprised, I am not the best with breads. This was easy to make and is so delicious. I had a nerve to make the lemon and coconut bread and I have to force myself not to eat it all up…lol Thank you so much! I just found out a year about my wheat, soy and corn allergy so these recipes are really helping me.
Kat, I can’t get tired of reading your feedbacks, keep them coming!
Tasty and simple. Thank you.👍
Thank you Sylva for your feedback, I’m so happy you enjoyed it.
This is the best Vegan bread recipe I have tasted.
Thank you sooo much. It was a hit in the office, they couldn’t believe it was vegan.
Adriane, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Delicious! Followed recipe as listed and I have already made it 3 times for my family! They love it. I have used both white rice flour and brown rice flour and it has worked well. Love her recipes so much!
Thanks for the recipe. What I don’t appreciate is people asking about substitutes. If you feel the need to do that then do just that. Don’t ask the OP. If you know what you don’t eat and you already have an idea then try it. Obviously you already used those desired ingredients anyway. It’s only a couple cups of flour wasted.
Hi there, I happen to have too much white rice flour for some reason and im wondering if that will be ok instead of brown rice flour?
Thank you and looking forward to trying this recipe!
Wow Krista, I can’t remember buying white rice flour so I don’t have a clue how it works in recipes. I’m really not sure, if it works for you, please let us know.
Thank you so much for this recipe. I followed it to a “T” and it was great. I did let it stay longer in the oven than recommended so it burned…but still edible. Next time I won’t go walk my dog before taking it out of the oven.
Shana, I’m so happy you enjoy it. Sorry, it burned, it happens especially when we are multitasking. Happened to me recently as well.