Coconut Quick Bread

I started experimenting with a more Hawaiian tasting bread to use for snacks or breakfast. As allergy free flours do not react the same as wheat, it took a little bit of work to find the right mix of ingredients. Each experimental loaf was good, but didn't quite have the depth I was looking for. However, the third time really is the charm. Here's a wonderful, full flavor bread that is moist, bold, mild, and everything in between. The personality of this bread is amazing. Even I was impressed with the results--and I'm hard to impress.


Coconut Quick Bread

2 1/4 cups GF all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut oil
1 teaspoon almond oil
1/2 teaspoon sesame oil
1/2 cup butter, softened
3/4 cup evaporated cane juice
2 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon black walnut extract
2 eggs
3/4 cup coconut milk
1 1/2 cup shredded coconut.

In a medium bowl, mix together GF flour, baking powder, baking soda, and salt. Stir in shredded coconut. Set aside

In a large mixing bowl, beat butter, coconut oil, and evaporated cane juice until fluffy. Add eggs and beat until well mixed. Stir in almond oil, molasses, vanilla extract, and walnut extract.Add coconut milk until well mixed.

Add the GF flour mixture to the liquid mixture. Stir until well mixed.

Use a small amount of almond oil to grease a loaf pan. Sprinkle with flour and coat pan. Pour batter into loaf pan and bake in a 375 F oven for about 45 minutes or until wooden toothpick inserted into the middle comes out clean. Allow baked loaf to cool in pan for 20 minutes. Turn out onto a flat surface and invert onto plate. Allow to completely cool before slicing.


Note: If your oven tends to dry out baked goods, you can set a pan of water in the oven while baking. This will allow you to bake in a moist heat and yield softer baked goods.