Amaretto Coconut Bread
Submitted by txjean
Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minThis quick bread is sneakily vegan, using blended tofu in place of eggs and coconut milk instead of dairy. The result is a moist, lightly sweet loaf with layered coconut flavor from both the coconut milk and the unsweetened flakes folded into the batter, plus the warm almond note of Amaretto running through every slice.
The tofu does more than just replace eggs here. Blended with sugar until smooth, it creates a dense, moist crumb that holds together beautifully even after toasting. If Amaretto isn’t in the cabinet, the recipe works equally well with a teaspoon of almond extract and a quarter cup of water, which is actually a solid non-alcoholic alternative.
The directions suggest toasting slices and serving with tea or coffee, and they’re right. A warm, golden slice with a strong cup of coffee is where this bread really shines.
Kitchen Tips
- Blend the tofu and sugar thoroughly until completely smooth with no lumps before adding liquids. Lumps of tofu in the final bread are unpleasant.
- Sift the dry ingredients to avoid pockets of baking powder in the loaf.
- Check doneness at 45 minutes by inserting a toothpick in the center. Ovens vary.
- Cool in the pan for 10 minutes before turning out, or the loaf may crack.
Variations
- Alcohol-free: Replace Amaretto with 1 teaspoon almond extract plus ¼ cup water, as noted in the original recipe.
- Dairy-free coconut swap: Use 1.5 cups water plus ¼ cup neutral oil instead of coconut milk for a lighter loaf.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease a 9” x 5” x 3” loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice.
Mix Amaretto and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50 minutes.
Cool slightly before removing from pan.
Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage.
Note: 1 teaspoon of almond extract and ¼ cup of water may be substituted for the ¼ cup of Amaretto. 1½ cups water plus ¼ cup oil may be used instead of coconut milk.]
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