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I have been making bread with coconut flour for quite some time. It is ok but a lot of work with whipping egg whites and sifting flour, plus it uses 7 eggs per loaf and since we already go through several dozen eggs a week just with breakfasts, I often come up short for baking projects. The night that I made this I began craving bread and butter. I sliced off a warm slice and loaded it up with that new soft Kerrygold Butter (the only kind Costco has this year). Wow was it good! I immediately liked it better than the coconut flour bread I have been making. The best thing about this bread is how sturdy it is. I grew up eating sandwiches on Pepperidge farm white bread almost every day and this is similar in my opinion. The flavor is mild. Not sweet or coconutty. Not exactly wheat bread flavor either but it doesn’t stand out.
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Begin by putting the jar of coconut butter into a bowl of hot water to soften it. This can take 20 min or more depending on how warm your home is.
Note: This is not coconut cream that you can pour like coconut milk. It is thick like peanut butter. Coconut cream/coconut milk WILL NOT WORK in this recipe.
Grease 5 Inch x 9 Inch Loaf Dish.
Preheat oven to 300 F
Put ingredients into blender or vitamix in order given. Blend after each addition. It is imperative that the coconut butter have absolutely no lumps and be pourable before it goes into the blender. This should look like cake batter. Pour into loaf pan.
Bake for 40-50 minutes or till a toothpick inserted in the center comes out clean. Let cool for 10 min and then remove from pan before cooling completely.
Once fully cooled slice and eat. Keep the loaf in the fridge and tightly wrapped to keep it from drying out.
Here is what my children thought of this bread thickly spread with butter. Yum!
FYI Coconut butter is also called Coconut Manna and Creamed Coconut. You can also make it yourself with Shredded, Unsweetened Coconut in the food processor. Make it like you would nut butter. It takes a very long time so don’t give up too soon.