Coconut Turmeric Bread. 1 Bowl Golden Lemon Coconut loaf.
User Reviews
4.9
Coconut Turmeric Bread. 1 Bowl Golden Lemon Coconut loaf.
Description
The Coconut Turmeric Bread is prepared by blending wet ingredients such as non-dairy milk, maple syrup, sugar, coconut flakes, vanilla extract, and lime or lemon juice until the coconut flakes break down into smaller pieces. The dry ingredients include flour, baking powder, baking soda, salt, turmeric, black pepper, and optional cinnamon or nutmeg for warmth. These are well mixed and combined with the wet ingredients to build a thick batter that is poured into a lined or greased loaf pan. A sprinkle of coconut flakes on top adds texture and appearance before baking until a toothpick tests clean.
This loaf presents a soft crumb with a golden hue from turmeric and a delicate flavor from coconut and citrus. Cooling before slicing enhances the texture, and refrigerating the loaf can make slicing easier. It can be enjoyed as a snack, breakfast bread, or light dessert.
The recipe notes suggest gluten-free adaptations using a specific flour blend and liquid substitutions such as club soda with non-dairy milk. Baking small test portions can help check consistency when altering the recipe. The nutritional count is based on six servings, about two slices each.
Ingredients
Wet:
- 1 cup non-dairy milk such as almond or lite coconut
- 1/2 cup maple syrup
- 2 tbsp sugar (for sweeter cake)
- 1 cup coconut flakes
- 1 tsp vanilla extract
- lime juice juice of 1 lime (2 to 3 tbsp); or lemon juice
Dry:
- 1.5 cups flour (I use 1 cup unbleached all purpose and 1/2 cup whole grain wheat or spelt or more of unbleached flour)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 tsp Turmeric
- 1/8 to 1/4 tsp black pepper
- 1/4 tsp cinnamon optional, or nutmeg
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment or grease well.
- Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.
- In a bowl mix all the dry ingredients really well,
- Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.
- Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.
Notes
- For gluten-free baking, use the dry ingredient blend from the GF Christmas Cake recipe and adjust batter thickness as needed.
- Check batter consistency by baking a small test portion for 15-17 minutes or microwaving for 30 seconds before baking the entire loaf.
- Alternative gluten-free dry mix includes almond flour, oat flour, and starch with liquid substituted by club soda and non-dairy milk.
- Nutrition is calculated for six servings, approximately two slices per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5.1g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 7.8g | 39% |
| Sodium | 217mg | 9% |
| Potassium | 423mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 165mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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