There's something uniquely satisfying about baking your own bread. Imagine the warm, comforting aroma wafting through your kitchen as you take a freshly baked loaf out of the oven. Now, add to that the delightful twist of coconut and the ease of not having to fuss over yeast or eggs, and you've got yourself a Simple No-Egg Coconut Bread. This recipe is designed for those who crave the homemade touch but have dietary restrictions or simply wish for something different in their baking routine. Here's how you can make this delightful treat right at home.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (13.5 oz) of full-fat coconut milk
- 1/4 cup coconut oil, melted
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with a bit of coconut oil or line it with parchment paper for easier removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, and salt. Give it a good whisk to ensure everything is well mixed. This step is crucial for the baking soda and powder to work their leavening magic evenly.
🥥 Note: Sift your flour if you have clumps to ensure a smooth batter.
Step 3: Combine Wet Ingredients
In another bowl, mix the coconut milk, melted coconut oil, water, and vanilla extract. Stir until everything is well incorporated. The combination of coconut milk and water creates a lighter batter, making this bread delightful to eat.
Step 4: Blend and Pour
Gradually add the wet mixture to the dry ingredients, stirring gently to combine. Do not overmix, as this can make the bread dense. Pour this batter into your prepared loaf pan.
| Step | Do | Don't |
|---|---|---|
| Blending | Combine wet and dry ingredients gently | Overmix |
| Pouring | Ensure even spread in loaf pan | Leave batter with air pockets |
Step 5: Bake
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Keep an eye on it after 45 minutes, as ovens can vary.
Step 6: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps in preventing the bread from getting soggy at the bottom.
Cut slices as thick or thin as you desire. Serve with a smear of jam, butter, or just enjoy it plain to savor the coconut flavor.
🍞 Note: This bread freezes well. Wrap slices individually to enjoy fresh bread anytime!
The allure of this No-Egg Coconut Bread lies not only in its simplicity but also in its delightful coconutty aroma and flavor. It’s perfect for those looking for an egg-free alternative or anyone wanting to indulge in a tropical treat. By following these easy steps, you can bring a slice of paradise to your breakfast or snack time.
The process of baking this bread is straightforward, focusing on combining ingredients in such a way that brings out the best in coconut, creating a loaf that’s both moist and flavorsome. This bread serves as a versatile base for numerous culinary adventures, from simple toasts to innovative dessert ideas.
Can I use coconut flour instead of all-purpose flour?
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Coconut flour absorbs more moisture than all-purpose flour. If you decide to use it, reduce the amount to about 1⁄3 cup and add an extra egg (or egg substitute) to compensate for the extra liquid absorption. Also, consider adding more coconut milk or water to keep the batter moist.
How long can I store this bread?
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This bread can be stored at room temperature for about 3-4 days if wrapped tightly. For longer storage, refrigerate or freeze it for up to a month.
Is this bread vegan?
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Yes, this recipe is vegan as it contains no eggs or dairy. Ensure the sugar you use is vegan as well.
