This quick and easy gluten-free coconut bread recipe is soft and sweet - a coconut lover's dream come true!
I believe there are two types of people in the world: those who enjoy coconut and those who do not. I'm one of those that love coconut and this tender gluten-free coconut bread recipe is my favorite coconut recipe to bake and share! (That's because I won't share coconut cake.)
What does this Coconut Bread Recipe taste like?
This coconut bread recipe is bursting with coconut flavor! It’s actually what sets this recipe apart from other coconut recipes you may have tried. There is a trifecta of coconut ingredients happening in the batter which helps to create a superior coconut bread recipe.
- Coconut oil: Both the pan and the batter get a hearty dose of coconut oil. When it comes to baking, coconut oil is a great dairy-free substitute for butter.
- Full-Fat Coconut milk: Incorporating full-fat coconut milk in the batter makes this coconut bread recipe effortlessly rich and luscious. While full-fat and light coconut milk have the same ingredients, light coconut milk is watered down considerably and should not be used to make this coconut bread recipe.
- Sweetened coconut flakes: Folding sweetened coconut flakes into the batter not only lends subtle pops of sweetness with each bite, it adds great texture to every slice.
This coconut bread is a quick bread recipe that you can bake any time of the year and it always turns out fabulous. It has a soft crumb and is quite moist, never dry. This is a terrific pastry to pair with a cup of coffee or tea because the coconut flavor is amazingly rich!
What other ingredients are needed to make this gluten-free coconut bread recipe?
- Gluten-free flour blend
- Xanthan gum or Gum-free baking binder (if your blend does not contain binder)
- Baking powder
- Ground cinnamon
- Vanilla extract
What type of equipment is needed to bake this gluten-free quick bread?
- Two loaf pans or bundt pan
- Stand mixer or mixing bowls
How to store coconut bread:
Knowing how to keep gluten-free baked goods fresh is always one of the biggest challenges in gluten-free baking!
Thankfully, storing this coconut bread is very easy! The coconut oil and coconut milk in this batter keep this gluten-free bread from drying out too quickly. All you need to do is keep the bread covered tightly or sealed at room temperature. Stored this way coconut bread can last a few days- if it’s not eaten first!
If you like coconut as much as I do, be sure to check out some of my other gluten-free coconut recipes below!
Gluten-Free Coconut Cake:
This gluten-free coconut cake is always my go-to dessert when asked to bring something to a gathering. It's airy, fluffy, sweet, and packed with delicious coconut!
Coconut Milk Ice Cream with Chocolate Chips:
This delicious ice cream is dairy-free and Paleo-friendly since it's made with coconut milk. This creamy ice cream has a nice crunch to it thanks to the coconut chips and chocolate chips, and it's to-die-for!
Mini Coconut Cream Pies:
Sarah's mini coconut cream pies have a crisp oatmeal + coconut crust filled with creamy pudding. Cashews, shredded coconut, coconut oil, and coconut milk make a delicious dairy-free filling.
OK, let's make this bread! Here's the recipe:
Gluten-Free Coconut Bread
- 2 loaf pans or a Bundt pan
- 2-¼ cups gluten free flour blend if your flour blend does not have some tapioca starch in it, use 2 cups and ¼ cup tapioca starch - we like the texture that way
- 1-½ teaspoon xanthan gum or gum-free baking binder if your flour blend does not already contain it
- 1-½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ cup coconut oil or butter softened
- 1-½ cups sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 large eggs
- ⅔ cup coconut milk
- 5 oz sweetened flaked coconut
- nonstick cooking spray or a bit more coconut oil or butter for baking dish
- Preheat oven to 350 degrees Fahrenheit.
- Grease two loaf pans. (Or grease + gluten free flour a Bundt pan.)
- Combine gluten free flour blend, xanthan gum or binder (if needed), salt, baking powder, and cinnamon in a bowl and set aside.
- Put coconut oil or butter into a large mixing bowl, and slowly mix in sugar and vanilla until smooth and well blended. Add eggs one at a time, beating after each addition. (If you have a stand mixer, you'll probably want to use that - it will be easier for the longer mixing time later, but a hand mixer will work as well.)
- Add milk, mix for 2 minutes. Add dry ingredients in two or three steps, mixing well after each addition.
- Stir in coconut by hand or on lowest setting. Mix thoroughly.
- Divide batter into two loaf pans. (Or pour into the bundt pan.)
- Bake for 55-60 minutes. A toothpick inserted near the middle should come out with just a crumb or two. Remove from oven, rest for about 10 minutes, then turn out onto a rack to cool completely.
Photos: Meg van der Kruik check out her Coconut Creamsicle Pancakes!
Frequently Asked Questions about Coconut Bread:
Yes, you can substitute for Xanthan Gum in gluten-free baking. Since the Xanthan Gum is used as a binder in place of the gluten protein, you'll need to use a different baking binder so you finished product will have the appropriate texture and won't crumble. The best subs for Xanthan Gum are Guar Gum or a Gum-free Baking Binder made from psyllium husk powder and potato starch.
You definitely can substitute unsweetened coconut flakes for the sweetened coconut flakes in this recipe, but the flavor will not be the same. While you’ll still have the subtle pops of the coconut - you will be missing out on the sweetness in these coconut pockets throughout the bread.
Yes, you can double this coconut bread recipe. Simply split the batter between four loaf pans and follow the baking instructions.
While you can replace coconut milk with regular dairy milk or another alternative, it would no longer be quite as coconutty. To give it the best coconut flavor, you'll need coconut milk. However, you can use regular milk and add 1 teaspoon of coconut extract if you like.
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