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Sliceable Coconut Flour Bread Loaf

Sliceable Coconut Flour Bread Loaf

A soft, moist loaf made with coconut flour, six eggs, coconut oil, and milk, sliceable for toast and sandwiches.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 155 kcal

Equipment

  • Small loaf pan
  • Parchment paper
  • Mixing bowl

Ingredients
  

Main Ingredients

  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 large eggs
  • ¼ cup coconut oil melted
  • ¼ cup milk any kind

Instructions
 

Cooking

  • Heat. Heat the oven to 350 F and line a loaf pan.
  • Whisk. Beat the eggs, oil, and milk.
  • Combine. Whisk in the dry ingredients and rest 5 minutes.
  • Fill. Spread the batter in the pan.
  • Bake. Bake 40 minutes and cool before slicing.

Notes

Substitutions: Use almond milk for a dairy free loaf.
Tips: Rest the batter for 5 minutes.
Storage: Refrigerate for up to 1 week.
Nutrition is calculated per serving.
Keyword Coconut Flour, Coconut Oil, Eggs, Milk, sliceable coconut flour bread loaf