This is by far my most favorite gluten-free bread recipe. I developed this one after attempting many coconut bread recipes which left me with dry, flat bread that crumbled when you cut it. This delicious bread is moist with a cake-like consistency. I wouldn't recommend this for sandwiches due to its delicacy, but it is heavenly spread with a nut or seed butter, organic butter, or a fruit spread.
¼ c. organic butter, melted
¼ c. coconut oil, melted
6 large eggs, cage-free, organic (room temperature)
1 tbsp. raw honey
2 tbsp pureed pumpkin, organic (canned or homemade)
¼ c. coconut milk (full fat or any unsweetened coconut milk)
1 c. coconut flour
3 tsp. baking powder, aluminum-free
½ tsp. salt
2 tbsp. coconut, shredded and unsweetened
Preheat oven to 350 degrees F. Grease the bottom and sides of an 8” loaf pan with butter.
In a large mixing bowl, add melted butter and coconut oil. In a small bowl, beat eggs. Add eggs to the large mixing bowl. Then add honey,
pumpkin puree, and milk. Stir to incorporate all ingredients. Add flour, baking powder, and salt. Mix ingredients until the flour is moistened and lump free. Pour into the loaf pan and lightly flatten. Sprinkle coconut on top and lightly press down to prevent coconut from falling off after baking. Bake for 45 minutes or until a toothpick comes out clean. Cool completely. Store in refrigerator.