Coconut Bread

5 from 2 votes

Coconut Bread made with coconut milk, coconut oil and shredded coconut; it's a coconut lover's dream! It's also dairy free and topped with a tasty powdered sugar glaze for added sweetness.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: coconut bread, vegan bread, vegan coconut bread

Servings: slices

Calories: 292kcal

Author: Erin

Ingredients

2 ⅔ cups oat flour
½ cup cane sugar
1 ½ cup shredded coconut unsweetened
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 tablespoon coconut oil melted and cooled to room temperature
2 eggs
13.5 oz. coconut milk (1 can)
2 teaspoon vanilla extract

For the glaze:

½ cup powdered sugar
1 tablespoon almond milk or milk of choice

US Customary - Metric

Instructions

Preheat oven to 350°. Line an 8x4 bread pan with parchment paper and set aside.
Melt the coconut oil in the microwave and set it aside; allow it to come to room temperature.
Meanwhile, combine the oat flour, sugar, shredded coconut, baking powder, and baking soda together in a bowl.
In a separate large bowl, whisk together the eggs, milk and vanilla; then, stir in the cooled coconut oil.
Pour the dry ingredients into the bowl with the wet ingredients and stir until everything is combined.
Pour the batter into the prepared bread pan, then bake the bread for 45-50 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes, then remove it and transfer it to a cooling rack. Wait for the bread to cool before adding the glaze.
For the glaze: whisk the powdered sugar and milk together in a small bowl, then drizzle it over the bread. Slice and enjoy!

Notes

*Calories are per slice and are an estimation

*Glaze is optional

*Make homemade oat flour by grinding rolled oats up in a small blender (like a Nutribullet)

*You can use a 9x5 pan, but the bread might take a little longer to bake, so keep an eye on it!

Nutrition