baking · Cookbooks · cooking · Dessert · Plant Based Diet

A Sweet Surprise & Coconut Bread

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I found a package waiting for me at the post office, from my Aunt Vikki, my Mom’s younger sister. Inside was a small steno-style notepad, that had belonged to my Nana. She passed away in 2003, so a neat look into my past. I flipped through the recipes recognizing some of the names of ladies who had shared them, noted by the recipes. I wandered through it, looking for a recipe to adapt and make vegan. I settled on the coconut bread. I wondered if it was right, that it had no fat added. Especially with my taking out the egg fat as well. I was right in that the coconut provided enough fat for a great texture. If you wanted it really decadent, use canned full-fat coconut milk, not the coconut milk beverage.

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Since we were going retro, using my favorite Fire King bowls were necessary, and of course, a Fire King bread pan. All of which came from my Mom and Nana’s estates.

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Yummy coconut bread!

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Also..why egg-free? I wanted Alistaire to be able to enjoy a bite as well. He was one happy toddler!

Coconut Bread

Ingredients:

Directions:

Preheat oven to 350, spray a 9x5x3″ loaf pan with oil.

Add dry ingredients to a large mixing bowl, whisk together.

Whisk coconut milk through vanilla together, pour over dry, stir until mixed.

Spread in prepared pan, bake for 50 to 60 minutes, until a toothpick in the center comes out clean.

Let rest for 10 minutes, flip out and cool on a rack.

Store in a plastic bag, use within a day or two for best texture.

Tip from Kirk:

Toast slices the next day, they will be crispy and warm on the outside, warm and soft inside.

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