If you’re looking for a bread that combines the tropical richness of coconut, the tang of yogurt, and warm cinnamon spice, this coconut yogurt cinnamon bread is an ideal choice. Its moist crumb and aromatic flavor make it perfect for breakfast, snack, or a comforting treat any time of day. Plus, it’s quick to prepare with simple ingredients, making it a favorite for both novice and experienced bakers alike.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar or granulated sugar
- 1 cup full-fat coconut yogurt (unsweetened)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and coconut sugar. Ensure they are evenly combined.
- In a separate medium bowl, whisk the eggs until well beaten. Add the coconut yogurt, melted coconut oil, and vanilla extract. Mix until smooth and combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix, as this can make the bread dense.
- Fold in the shredded unsweetened coconut evenly into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top becomes too brown before the center is done, tent with foil.
- Remove from oven and let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack and cool completely before slicing.
Tips
- Substitutions: For a dairy-free option, ensure your coconut yogurt is unsweetened and free from added preservatives. You can substitute coconut oil with melted vegan butter or vegetable oil if desired.
- Storage: Store the bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To keep it moist, wrap it in plastic wrap or foil.
- Preventing dense bread: Do not overmix the batter to keep the bread light and fluffy. Also, ensure your baking powder and soda are fresh for proper leavening.
- Adding extras: Consider adding chopped nuts, dried fruit, or chocolate chips for extra flavor and texture.
Serving Suggestions
This coconut yogurt cinnamon bread is delicious served warm with a spread of butter, coconut butter, or cream cheese. It also pairs well with fresh fruit, yogurt, or a drizzle of honey or maple syrup for added sweetness. For a more indulgent treat, top slices with a dollop of whipped coconut cream.
Variations
- Vegan version: Use flaxseed or chia seed eggs instead of eggs, and ensure your yogurt is plant-based.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend and add a teaspoon of xanthan gum if needed.
- Flavor boosts: Add a teaspoon of nutmeg, ginger, or cardamom along with the cinnamon for a spiced twist. Incorporate chopped pineapple or mango for a tropical variation.
- Sweetener options: Replace coconut sugar with honey, maple syrup, or agave nectar for different sweetness profiles.
Storage and Reheating
Store the cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, slice the bread and warm in the microwave for 15-20 seconds or in a 350°F (175°C) oven for about 10 minutes. Reheating helps restore some of the moisture and freshness, especially if kept in the fridge.
Frequently Asked Questions
Can I use Greek yogurt instead of coconut yogurt?
Yes, Greek yogurt can be used as a substitute, but keep in mind it has a tangier flavor and a different consistency. Coconut yogurt adds a tropical flavor and dairy-free appeal, so choose based on your dietary preferences.
Is this bread suitable for vegans?
Not entirely, as the recipe includes eggs and possibly dairy-based yogurt if you don’t use plant-based options. To make it vegan, replace eggs with flaxseed or chia seed eggs and use plant-based yogurt and oil.
Can I freeze this bread?
Absolutely. Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw at room temperature or reheat in the oven for a few minutes to restore freshness.
What if I don’t have shredded coconut?
You can omit the shredded coconut or substitute it with chopped nuts or dried fruit for added texture. The bread will still be delicious and moist with the coconut flavor intact.
How do I prevent the bread from sinking in the middle?
Ensure your baking powder and soda are fresh for proper leavening. Do not overmix the batter to avoid dense, heavy bread. Also, avoid opening the oven door during baking to maintain consistent heat.
Can I add chocolate chips or nuts?
Yes, folding in chocolate chips or chopped nuts is a great way to customize the bread. Add about 1/2 cup of your preferred mix-ins after mixing the batter and before pouring into the pan.
This coconut yogurt cinnamon bread is a versatile, moist, and flavorful loaf that’s perfect for various occasions. Its simple ingredients and straightforward method make it accessible for bakers of all levels, while its unique combination of coconut, yogurt, and cinnamon offers a comforting, tropical twist on classic bread.
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