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I follow the paleo diet, but I have to secretly tell you that occasionally I wish I could go back to my pre-paleo days and eat some old fashioned homemade bread. Bread was always hard for me to give up especially because bread used to be my comfort food; my mom always made us tea and her freshly made bread when we didn’t feel well. That’s why, my goal, now that I am paleo, is to create the perfect recipe for a paleo coconut flour loaf bread.
So, this weekend when I was snowed in, I experimented with making a coconut flour loaf bread. I love my previous recipe for coconut flour bread slices, but since that recipe takes longer to make, I wanted to experiment and make a new recipe that takes less time and could be sliced more easily. After trying four different variations of this bread, I finally figured out the perfect recipe that makes scrumptious bread!
What this coconut flour loaf bread is great for:
This coconut flour loaf bread is fluffy, moist, and slices really well. You could use it for sandwich bread, but it’s not quite as strong as conventional sandwich bread (if you try to bend it too much, it may break in half). Two ways I like to serve this bread are with coconut butter or a fruit spread like blueberry jam on top of each slice. Just this morning, I cooked an egg sunny side up and put it on top of a slice of the bread and it tasted amazing! I think it’s going to be my new go to breakfast meal now.
It also tastes great just as is! My mom tried a piece and said it reminded her of old fashioned pound cake that she used to love as a child, “so soft and melt in your mouth good”!
Why I used Egg whites instead of whole eggs:
I was reading the ingredient labels on some of the bread labels in our freezer (my family eats gluten-free bread and some conventional bread) and I noticed they all have egg whites as an ingredient instead of eggs. Then I started researching about using egg whites in bread. I found that a lot of sites said egg whites create a stronger and less dense packed bread.
On my first attempt, I did make this coconut flour loaf bread recipe using 4 whole eggs and it came out a bit too dense and not as fluffy as it did with using the combination of 1 egg and egg whites. The egg whites also seem to improve the bread, making it stronger and less apt to fall apart or crumble as easily.
Coconut Flour Loaf Bread Recipe
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil
- 1 egg and 6 egg whites
- 2 to 4 tablespoons raw honey
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Directions:
1. Add all the ingredients except the apple cider vinegar and baking soda to a large bowl and mix well.
2. Add the baking soda and apple cider vinegar (they will fizz and form bubbles). Mix the batter.
3. Use about a teaspoon of coconut oil to grease a loaf pan (I used this 7.5 by 3.5 pan).
*Note: This recipe makes a smaller loaf of bread. If you would like larger slices of bread, you may want to double the recipe and use a larger loaf pan.
4. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.
My bread is in the oven now cooking it in cast iron. If it turns out well I think it will work great for croutons, I will season it and put in the dehydrator.
That sounds great! I’ve used it to make croutons and stuffing.
What is the nutritional content for this recipe?
Hi Marguax, you can use a nutritional calculator online 🙂
From Susan:
I need to modify some recipes in accordance with my family’s health and tastebud needs, so I just now baked and cooled down your coconut flour loaf.
I mashed up a small ripe banana and reduced the coconut oil to 1/8 cup (30 gm) and reduced eggwhites to 5. and reduced honey to a tablespoon. The result was moist enough, firm enough (12 firm slices) and sweet enough. For crunch, micronutrients and fibre, I broke up some (1/2 cup or 60 gm.) natural pecan halves. It was in the oven for at least 50 minutes or more, until well browned and the tester came out dry. I cooled it on a rack and it will be a lovely filling slice to take to school, work, and for company.
Thank you for creating this recipe.
I have to start out by saying I hate angel food cake and meringue or any other food with that egg white texture. Since so many egg whites are used here, does this loaf compare to that texture?
It is more similar to pound cake.
Hello!
I made this tonight– don’t know what I did wrong! It tasted like a literal egg… in bread form. Unpalatable. Only thought is maybe I did one too many eggs? I don’t know but I’m so bummed!!
Hi there, sorry to hear that. Did you measure the coconut oil when liquid? It can clump/harden when mixed with cold ingredients.
Hello Lori
I would like to try this bread recipe but is there a substitute for the eggs as lm not keen on them.
Nadia
Hi Nadia, Any egg substitute should work.
I doubled this recipe and baked it in a glass bread pan. The outsides and bottom of the bread burned, and the middle didn’t bake 🙁 What did I do wrong? The bread smelled fantastic until it burned.
Hi Marleen, Sorry to hear that. How long did you bake it for? Did you change any ingredients?
Hi Lori, my husband and I tried it just as enough to make four slices so that we can see how we liked and we loved it. We did whole egg so it does taste eggy. I want to do your recipe as a loaf, but was wondering if we really need to use sea salt? We used regular salt and it was fine. Also do we need to use pure honey or can we leave that out? I noticed when we used a recipe without the honey, it came out tasting a little sweet, which was good tasting. What does the vinegar do for it also? Just wondering and hope that I didn’t ask a ton of questions. Thank you Dawn
You can use regular salt. I just try to use sea salt in my recipes as it is healthier, but either kind will work. You can leave the honey out too. The vinegar and baking soda reaction helps the bread to rise a little bit. That can be left out too though 🙂
What are the grams of carbs and proteins?
Hi Audrey, I haven’t calculated the carbs or proteins. You can plug the ingredients into an online calculator to get the numbers 🙂
Not wanting to use up so many of my organic cage-free eggs for the whites, I substituted a 16 oz. container of Trader Joe’s cage-free liquid egg whites. I first measured them to match the egg white equivalents, but the batter seemed a bit too dry, so I just used the whole container, and the bread came out the right consistency and held together when sliced. On my second loaf I added a Tbsp. of chia seeds.
Great! Thank you for sharing how it turned out 🙂
Why is my kero bread colapes
Hello this recipe looks amazing, thank you so much! , do you think I can subsitute the apple cider vinegar wtih lemon juice? (I’m on a strict anti inflammatory diet and all vinegars are forbidden. Thank you..Pamela
Yes, absolutely.
We found out a month ago that our oldest daughter is allergic to what seems like everything. Wheat, soy, sesame seeds, peanuts, hazelnuts, walnuts, cashews, apples, melons and bananas. I’ve been searching for a good recipe for bread. We’ve tried nearly a dozen recipes. They all flopped. Rice flour has a horrible after taste. Nothing I’ve tried has helped. I don’t know why I didn’t consider coconut flour sooner. Do you know if it will turnout with Zythium gum?
I haven’t tried it with xanthan gum. If you give it a try, let us know how it turns out.
Hi, could liquid coconut oil be used?
Yes, coconut oil is liquid at room temperature and solidifies in colder temperatures.
Hi, what size eggs did you use in this recipe? I only have large eggs
I use medium to large sized eggs.
Hi Lori,
This loaf turned out great! I doubled the batch because I didn’t have a small loaf pan and it did crack on the top but it rose nicely and looks great. My grandson can only eat egg yolks so it is nice to have a recipe to use the whites up. We have our own chickens but good eggs are expensive if you need to buy them so it is awful to have to waste. My husband is happy to have some bread because he is on a no starch no sugar diet for SIBO. Thank you, I am enjoying your newsletter that I get periodically.
Yay! So happy to hear that 🙂
We started making this recipe.. We love it.. With jam, BLT, garlic bread.. My husband tells everyone.. I am now getting orders to make it..thanks
Lianne
Happy to hear you like it!
I made a similar version recently that called for 6 whole eggs and replaced the coconut oil with butter, used a tablespoon of Truvia instead of honey. .. I got the idea to whisk the egg whites from an almond bread recipe which really helped the bread to stay airy and light and not go flat. Delicious except I wasnt quite fond of the eggy after taste and will try your version of one egg(maybe 2) and rest in whisked egg whites.
Wondering whether to add the cider vinegar too!
I too miss bread and when I cave into the craving I regret it …
Let us know how you like it.
I would also be interested in the “Yeast” version.
I’m thinking that this reminds your Mom of her pound cake because bread without yeast is basically “cake”
IE banana bread, pound cake,short cake, coffee cake, etc,etc,etc, All of which I really like, but I clicked this link looking for coconut bread, as I can no longer tolerate any type of grain. 🙁
So, if you figure out how to make “yeast” bread using coconut flour without adding any type of grain flour….
I’d love to hear about it.
This recipe seemed destined to fail from the beginning, too dry and portions simply too small. It came out like corn starch so I had to add some water, it was an absolute necessity or it would have looked like a really dry polenta. Is there a reason NOT to add some yeast and some water to help it rise and become more airy?
You could try adding yeast, but you may need to alter the amounts for the ingredients.
Can i use less egg whites if i put in some dry yeast?
I haven’t tried it myself, but if you do, let us know how it turns out 🙂
Love this recipe but honestly I just used 5 whole eggs instead as I would have issues keeping so many yolks in my fridge 😛 coz no one’s gonna help eat them.
Everyone loved it & I tried making another variation – Christmas fruitcake infused with baileys, using this basic recipe. Added coconut palm sugar syrup to replace honey & 1 more extra (total 6) eggs. Increased butter to 1/3 cup & added 300g mixed fruits & 200g nuts.
Now we have a low carb Christmas fruit cake, except for baileys & dried fruits. I mean it’s almost Christmas and this is way better than buying those fruitcakes off the shelf right!?? Oh, now I have friends ordering from me this fruitcake version!!
Thank you for the recipe and happy holidays to everyone!
From Singapore!
Happy you love the recipe!
Super delicious! I’ve been doing low carb since July and have been disappointed in alternative bread recipes until this one blew me away! I used 2 T honey & 1 packet stevia in mine and beat the mix for a while w/a hand mixer (it rose well while baking). The bread is so so so so good right out of the oven with homemade butter! Thank you sincerely for this recipe.
I baked a loaf and took it with me on a trip with others who don’t eat low-carb. When they ate birthday cake, I ate this bread. When they ate waffles, I ate this bread. When they ate strawberry shortcake, I ate this delicious bread. It was a lifesaver!
So happy you enjoyed it!
What is the carb count
This may be a weird question but does it taste a lot like coconut? I’m looking for low carb solutions like this but I don’t like the taste of coconut.
I don’t think it tastes like coconut.
My bread was black at 30 min, and the inside was still wet. 🙁 I wanted this to work so badly! What did I do wrong?
Hi Sarah, sorry to hear that. Did you change any ingredients? or the pan size?
I just made this and it’s basically turned into a cake shaped omelette! Literally wobbly! What did I do wrong?!
Sorry to hear that. Did you change any ingredients? What size pan did you use?
It was a rectangular loaf pan, 9″ long and I didn’t alter any ingredients… it was as though the eggs n oils separated n it was a dark brown colour inside and black on the bottom…., perhaps I somehow managed to over mix them or something.
I used a 7inch pan. The pan size may have influenced it. The recipe makes a rather small loaf.
Can you give me the net carb content of a slice of this bread. Many thanks
Lesley.
Hi …what a nice recipes u had …i want to make this recipe for my autistic child but she can’t have vinegar …so what is the vinegar subsitute
You can leave the apple cider vinegar out.
Made this just now. So incredibly simple and easy! Used a cake pan because I don’t have a bread pan, and it bakes in about 15 mins. Also, instead of honey, I used coconut nectar to sweeten (3 Tbsp). Turned out great! 1/8th serving per the recipe is about 145 kcals! Thank you 🙂
Awesome! So glad it turned out good!
Your pan link leads to a pan with measurements of 16×4. 🙂
Hmm..it seems to be working for me. Maybe try again.
Love it….can’t wait to make more….confession:- I licked the bowl.
Yay! So glad you liked it.