This moist Lemon Coconut Bread is the perfect combination of tangy and sweet, bringing out all the right flavors- all while being gluten free & dairy free!
Even though we’re now into September and I love everything pumpkin and apple spice, living in Arizona and still having temps over 100 degrees makes my mind still have all the summer feels. Is it just me or does lemon and coconut scream summer to you too?
My parents have a lemon tree in their backyard, so every time we see them they send us home with a huge bag of them. I couldn’t use them fast enough, so I knew baking with lemon was in my near future. Lemon and coconut are such a great combination that I feel don’t get enough love! Ha You always hear about lime and coconut (which is a great combo too!)- but lemon and coconut are just as good too!
Because of the coconut, this bread is not your “classic” quick bread texture. I would say its more of a pound cake, meets a coffee cake, meets a quick bread. Can you imagine that? That is actually how Erik described it when he tried it… and I have to be honest, I made it on a Friday and by Monday it was gone!
This pairs well with a cup of coffee for breakfast or even a scoop of ice cream for dessert (we tried both!)
Gluten Free Lemon Coconut Bread
For the Bread:
- 2 ½ cups gluten free flour
- 1 ½ cups coconut flakes
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 eggs beaten
- 1 ¼ cups full fat coconut milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 lemon zest of
- 6 Tbsp coconut oil melted and cooled
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp coconut milk
- 1 Tbsp grated lemon zest
Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
In a bowl, combine the flour, flaked coconut, baking powder, cinnamon, and salt.
In a separate bowl, add coconut oil, sugar, beaten eggs, coconut milk, vanilla extract, and lemon extract and mix until evenly incorporated.
Stir wet ingredients into dry ingredients just until combined.
Fold in the lemon zest.
Pour into your greased loaf pan and bake for 65-75 minutes, or until a toothpick comes out clean.
Let bread sit in the pan for about 10 minutes and then transfer to wire cooling rack, and allow the bread to cool completely.
While bread is cooling, combine the powdered sugar, lemon juice, and coconut milk in a small bowl. Drizzle the glaze over the cooled bread and then sprinkle with lemon zest.
Slice and enjoy!
This bread isn’t overly sweet, so feel free to increase the sugar to 1 cup if you prefer more sweetness.
*I’ve noticed different brands of gluten free flour produce different results, so keep an eye on the time and adjust accordingly.
*When baking gluten free, if you can eat dairy I always recommend Cup 4 Cup flour (it contains milk) OR if you’re dairy free I recommend using Better Batter GF flour.
*I use Bob’s Red Mill GF flour for other recipes, but I personally do not get good results with it when making bread- it always produces a “gummy” texture for me.
This bread looks so moist and delicious. I love the flavor profile and can’t wait to try it!