This easy recipe for gluten-free and dairy-free coconut quick bread (no yeast) with orange glaze is so moist and full of sunny flavor. Gluten-free baking powder gives this moist loaf a lovely lift and it makes a wonderful gift for gluten-free family and friends.
This recipe was adapted to gluten-free and dairy-free diets from a recipe which appears in 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt - "Glazed Lemon Coconut Bread."
Prep Time: 15 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 20 minutes
Yield: 8 to 10 servings
- FOR BREAD:
- 1 1/2 cup PLUS 1 tablespoon gluten-free all purpose flour mix (I used Authentic Foods Gluten-Free Classic Blend in this recipe with good results)
- 7/8 cup granulated cane sugar
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon gluten-free baking powder (I used Bakewell baking powder)
- 1/4 teaspoon salt
- Grated zest of 1 medium orange
- 3/4 cup shredded coconut
- 3/4 cup light canned coconut milk
- 1/4 cup light olive oil
- 2 large eggs
- Fresh squeezed juice from 1 medium orange (reserve 2 tablespoons for glaze)
- FOR GLAZE:
- 1/2 cup gluten-free powdered cane sugar
- 2 tablespoons fresh squeezed orange juice
Grease one 8 x 4-inch loaf pan with butter, coconut oil or cooking spray.
Mix gluten-free all purpose flour, granulated sugar, xanthan gum, baking powder, salt, orange zest and shredded coconut in a large bowl. Use a whisk to thoroughly combine.
In a separate bowl whisk together coconut milk, olive oil, 2 large eggs and orange juice until well blended.
Stir the liquid ingredients into the dry ingredients and mix just until blended.
Use a spatula to scrape the batter into prepared pan. Let the bread set, uncovered for about 30 minutes. While bread batter is resting, preheat oven to 350° F / 176° C. Prepare the glaze by whisking the powdered sugar and orange juice in a small bowl, until smooth. Set aside.
Bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Set the loaf pan on a cooling rack and use a wooden skewer or toothpick to poke about 24 holes in the top of loaf. Spoon the glaze over the top of the loaf and allow the loaf to cool in the pan for about 30 minutes.
Remove loaf from pan. When completely cool wrap the loaf in parchment or plastic and refrigerator or freeze.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.