Name: Healthy Coconut Almond Bread infused with Cinnamon, Pumpkin Spice and Vanilla flavour recipe by Antara Navin at BetterButter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 1/2 cup grated or shredded coconut; 1 cup all purpose flour; 1/2 Cup whole wheat flour; 3/4 tsp baking soda; pinch of Sea Salt; 1 cups corn syrup ( add more if you like it to be more sweet;read My Tips for other alternatives); 1/3 cup melted refined coconut oil ( you can use any other high quality vegetable oil); 1/4 cup milk of your choice (whole milk or skim milk ; I used skim milk); 2 eggs at room temperature ( check My Tips to make this bread eggless); 1/4 cup light sour cream( you can use full fat also); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg or pumpkin pie spice powder; 1/4 cup almonds

ABOUT Healthy Coconut Almond Bread infused with Cinnamon, Pumpkin Spice and Vanilla flavour RECIPE

This is a Healthy Coconut Almond Bread , prepared using grated or shredded coconut, almonds and refined coconut oil. I have also used sour cream in this recipe which makes the bread soft and moist. Also, no high fructose corn syrup instead of sugar, refined coconut oil instead of unsalted butter, and using half cup whole wheat flour makes it a healthy, delicious, soft and moist tea time cake or breakfast snacks.

Ingredients Serving: 8

1/2 cup grated or shredded coconut
1 cup all purpose flour
1/2 Cup whole wheat flour
3/4 tsp baking soda
pinch of Sea Salt
1 cups corn syrup ( add more if you like it to be more sweet;read My Tips for other alternatives)
1/3 cup melted refined coconut oil ( you can use any other high quality vegetable oil)
1/4 cup milk of your choice (whole milk or skim milk ; I used skim milk)
2 eggs at room temperature ( check My Tips to make this bread eggless)
1/4 cup light sour cream( you can use full fat also)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg or pumpkin pie spice powder
1/4 cup almonds

Instructions

Preheat the oven to 350 degrees F. Grease a loaf pan with butter and line it with parchment paper such that it sticks to the pan.
Combine all purpose flour, whole wheat flour, baking soda, salt and sieve it in a container. This makes the flour aerated, light and fluffy. Keep it aside.
Beat the oil and corn syrup together till it forms a smooth homogenous mixture. Add eggs one at a time and beat for 1-2 minutes.
Add shredded coconut, sour cream, milk, vanilla extract,cinnamon and pumpkin spice powder. Process the mixer again at low speed for 2-3 minutes till all the ingredients are mixed well.
Now add the flour intermittently into the oil corn syrup creamed mixture. Continuously stir, scraping the sides and mix, till the flour is completely folded into the mixture.
Add and fold in the chopped almonds in the cake batter.
Pour the cake batter into the prepared loaf pan. To create a swirl effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake the Coconut Almond Bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

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