Gluten free quick bread

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Coconut Cranberry Banana Bread  [gluten free, yields 2 mini loaves]

Ingredients:

  • 1 cup oat flour
  • 1/2 cup coconut flour
  • 4 tbsp sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 banana, mashed
  • 1 cup vanilla greek yogurt
  • 2 eggs
  • 1/3 cup fresh cranberries
  • 1 tbsp shredded unsweetened coconut (for topping)

Directions:

Pre-heat oven to 350 degrees F.
Combine dry ingredients (flours, sugar, baking powder, and salt) in one bowl.  In a separate bowl, combine wet ingredients (banana, yogurt, and eggs).
Add wet to dry and mix.  Fold in cranberries.
Pour (or scoop – batter is thick) into mini loaf pans sprayed with non-stick. 
Sprinkle shredded coconut on top.
Bake at 350 degrees for 38-42 minutes (or until a toothpick comes out clean).

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Notes:

I used Chobani non-fat vanilla Greek yogurt.  The yogurt and cranberries gives it some tang, which pairs really well with the coconut. 

This bread isn’t very sweet.  If you want it to be a more traditional sweet bread, add 1-2 tbsp maple syrup.  The texture will still be fine.

Coconut flour is a very absorbent flour, so the texture is pretty dense for a bread.  For this reason I made it with real eggs.  I suspect a vegan substitute (ie chia seeds or flax seeds) won’t really work as well, but feel free to try and let me know.

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Not much else to say.

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Pretty good stuff.

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Breakfast.  Dessert.  Snack.  It’s all good.

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15 thoughts on “Gluten free quick bread

  1. Beth

    Oh my goshhhh…thank you so much for posting this. I’m running out to TJ’s on the way home to grab some cranberries and making these tonight. I’m so excited!!! These look amazingly delicious.

  2. Nikki

    OK this is totally unrelated to your bread recipe, but what is your feeling about drinking kombucha during pregnancy? And thank you–I realize that this is, like, the fifth time I’ve shamelessly asked for your opinion on a health/medical/food issue!

  3. Elise Post author

    no worries. i looked into it a LOOOOOOT and (for me) determined that it was safe. since i was drinking it prior to pregnancy and i know my body tolerates it, i felt confident that it was okay to consume. i never found a study or article that said dont drink it. the ones that cautioned against it did so for newbies who had never experienced it.

  4. Suzan

    I made this last night and am obsessed. The texture is perfect and the subtle coconut taste amazing. Definitely a new staple for work snacking. Thanks, Elise!!!

  5. Suzan

    P.S. I had to use dried cranberries because fresh ones are out of season, so I’m excited to make this in the fall for an even juicier taste

  6. Elise Post author

    yay! glad it was a hit :)

    [ps totally understandable about not having fresh cranberries on hand...im a crazy hoarder so i freeze entire bags of them when theyre abundant and on sale during the holiday season]

  7. Suzan

    Haha, of course you do – I am not at all surprised! ;) I’ll have to keep that in mind for next year.

  8. Pingback: February Recipe Challenge: Week 1 | Life in Vancouver, My Kitchen and Other Adventures

  9. Rachel

    Hi Elise,
    I have just discovered this recipe and am very keen to make this yummy-looking bread. Can I just clarify….when you say “1 cup of vanilla Greek yogurt,” do you mean 1 x 6oz cup (here in the UK, Chobani vanilla Greek yogurt only comes in 6oz cups), or do I actually need to measure out 1 actual cupful (which will be more like 10oz)? I hope this makes sense! Thank you!

  10. Rachel

    Hi, thanks for your quick response! I’ll make sure I add enough yogurt now. I wish we had more of the products you use in the UK…
    I was charged £15 customs tax when I ordered Nunaturals baking blend from iHerb.com! *Sigh*
    On a happier note: I look forward to polishing off a loaf of coconut cranberry banana bread this week!

  11. Rachel

    I finally got round to making this today but am not sure if it turned out right…the outside is dark brown but the centre is very moist and gooey. Is the texture supposed to be so dense and ‘wet’ or did I need to turn the oven temperature down and cook for longer? Tastes good…but maybe a bit raw (although perhaps a bread made with yogurt and bananas should be this way!)? Any tips / opinions would be much appreciated!

  12. Elise Post author

    did you bake until a toothpick comes out clean?
    its not supposed to be wet. hmmm…for future reference, you can tell if quick breads are done by inserting a toothpick in the middle of the bread. batter stuff sticks to it when its not quite done, so you know to keep it in longer. once it comes out clean its good and set! not gooey or under cooked. hope that helps!

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