Almond Coconut Bread Recipes

DELIGHTFUL COCONUT ALMOND BREAD

Delightful Coconut Almond Bread image

After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey.

Provided by Annie Douglass Lima

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h45m

Yield 20

Number Of Ingredients 11

Ingredients

cooking spray
2 cups white sugar
½ cup butter, softened
1 ⅓ cups coconut milk
2 eggs
3 cups all-purpose flour
1 ½ cups almond flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
3 cups grated coconut
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
Divide batter evenly between the greased loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 46.9 g, Cholesterol 30.8 mg, Fat 22.2 g, Fiber 4.4 g, Protein 6.1 g, SaturatedFat 14.3 g, Sodium 98.5 mg, Sugar 26.3 g

PALEO ALMOND-COCONUT BANANA BREAD

Paleo Almond-Coconut Banana Bread image

This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.

Provided by Heath Morgan

Categories Banana Bread

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

2 medium bananas, mashed
3 large eggs
¼ cup almond butter, softened
3 tablespoons agave nectar
2 cups blanched almond flour
½ cup unsweetened shredded coconut
3 teaspoons baking powder
½ teaspoon sea salt
1 cup mini dark chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g

ALMOND & CRANBERRY COCONUT BREAD

Almond & Cranberry Coconut Bread image

Here's an all-around great bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. -Rosemary Johnson, Irondale, Alabama

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

2 cups sweetened shredded coconut
1 cup slivered almonds
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 cup vanilla yogurt
1 teaspoon almond extract
4-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) cream of coconut
1 cup dried cranberries

Steps:

Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 273 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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