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almond joy bread in white pan

Almond Joy Coconut Bread

A fast and easy quick bread that blends chocolate, coconut, and almonds.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 12 Slices
Calories 301 kcal

Ingredients
  

  • 240 Grams All-Purpose Flour (2 Cups)
  • 6 Grams Baking Powder (1 1/4 Teaspoons)
  • 5 Grams Salt (1 Teaspoon)
  • 175 Grams White Granulated Sugar (3/4 Cups and 2 Tablespoons)
  • 275 Grams Coconut Milk (1 1/4 Cup)
  • 4.2 Grams Coconut Extract (1 Teaspoon)
  • 56 Grams Butter, Softened (1/4 Cup)
  • 2 Large Eggs
  • 71 Grams Sweetened Coconut Flakes (3/4 Cup)
  • 35 Grams Almonds, Sliced (1/4 Cup)
  • 42 Grams Chocolate Chips (1/4 Cup)

Instructions
 

  • Preheat oven to 350° Fahrenheit (176° Celsius).
  • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
  • In a smaller bowl, combine the wet ingredients: coconut milk, coconut extract, butter, and eggs.
  • Add the wet ingredients to the dry ingredients. Add the remaining coconut flakes, chocolate chips, and almond slices to the mix and stir gently to combine.
  • Transfer the batter to a lightly greased baking pan and bake for 1 hour and 15 minutes.
  • Insert a toothpick into the loaf. If it comes away clean, it’s done. If it has a few wet crumbs, you make need to bake for another 5 minutes.
  • Let your loaf cool in the pan on the wire cooling rack for at least 15 minutes. Then turn out the loaf onto the cooling rack to finish cooling.

Notes

Don't cut into the loaf prematurely. With the coconut, chocolate chips, and almonds in the loaf, the bread will have a harder time staying together when warm. Let the bread cool and set completely before slicing and serving. 
Keyword Bread, Chocolate Chip Bread, No Knead, Quick Bread