This is a lovely ‘bread’ but more like a pseudo pound cake. Originally found on the back of King Arthur’s Coconut Flour and amended by yours truly.
King Arthur are the true masters of baking and I hesitated to tweak, but I did. I will note my tweaks so you can climb on board or follow the path best taken.
What you need:
- ½ cup of coconut flour (King Arthur Flour is preferred)
- 1 teaspoon of baking powder
- ½ cup of cocoa powder
- 6 tablespoons of butter
- ¾ cup of sugar
- ½ teaspoon of salt
- 1 teaspoon of vanilla
- 6 large eggs (the King Arthur Flour baker’s hotline said you can use 4 egg whites and 4 whole eggs)
My additions: a good-sized handful of chocolate chips and about ¾ of a cup of dried cranberries.
What to do:
- Preheat the oven to 350 degree and grease an 8.5 x 4.5 inch loaf pan.
- Combine and sift together the coconut flour and baking powder and set it aside.
- In a large microwave-safe mixing bowl melt the butter and cocoa together. If you choose to add the chocolate chips, add them now.
- Whisk the sugar, salt, vanilla and eggs into the melted butter and cocoa/chips mixture. Be sure it cools a bit so you do not get scrambled eggs.
- Whisk in the coconut flour and baking powder and mix until well blended. Fold in the dried cranberries.
- Pour into the greased pan.
- (This where Karen stumbles) WAIT and let the mixture rest for 10 minutes before placing into the oven.
- Bake until the bread is set and your cake tester comes out clean, maybe 30 minutes depending on your oven.
- Ugh, that word again, WAIT at least 30 minutes before removing form the pan. Coconut flour products are easier to slice when completely cooled.
Perfect for taking to a Memorial Day picnic. You can add fresh fruit, powdered sugar or better yet whipped cream and you have a perfect picnic/hostess gift dessert.