Gluten-Free Coconut Lime Bread
This Gluten-Free Coconut Lime Bread is a moist, tender, and flavorful quick bread bursting with tropical flavors. The perfect balance of zesty lime and nutty coconut, this loaf is naturally gluten-free, dairy-free, and can easily be adapted for vegan or nut-free diets. Enjoy it for breakfast, a snack, or dessert, and savor the tropical goodness in every bite!
Equipment
- 1 9x5-inch loaf pan
- 1 Mixing bowl (large)
- 1 Mixing bowl (medium)
- 1 whisk
- 1 Spatula
- 1 Measuring Cups & Spoons
- 1 Zester
- 1 Citrus juicer
- 1 Wire cooling rack
Ingredients
Wet Ingredients:
- 2 large Eggs
- ⅓ cup Coconut oil melted
- ½ cup Honey or maple syrup
- ¼ cup Fresh lime juice
- 1 tbsp Lime zest
- ½ cup Coconut milk or almond milk
Dry Ingredients:
- 1 ½ cups Gluten-free all-purpose flour
- ½ cup Almond flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ cup Unsweetened shredded coconut
- ¼ tsp Salt
Instructions
Step 1: Prep Your Baking Tools
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together eggs, melted coconut oil, honey (or maple syrup), lime juice, and lime zest until well combined.
- Stir in coconut milk (or almond milk) to ensure a moist batter.
Step 3: Prepare the Dry Ingredients
- In a separate medium bowl, sift together gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Stir in the shredded coconut for extra flavor and texture.
Step 4: Combine Wet & Dry Mixtures
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can make the bread dense.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cooling & Serving
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy plain or with a drizzle of honey or lime glaze.
Notes
- For a stronger coconut flavor, toast the shredded coconut before adding it to the batter.
- For a vegan version, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Storage Tip: Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Optional Glaze: Mix ¼ cup powdered sugar + 1 tbsp lime juice and drizzle over the cooled loaf for a sweet-tart finish.
- Muffin Variation: Pour batter into a muffin tin and bake for 18-22 minutes at 350°F (175°C).