Almond Joy Bread

Name: Almond Joy Bread
Ingredients: 1/3 cups Sugar; 3 whole Egg Whites; 1 teaspoon Vanilla Extract; 1/2 teaspoons Coconut Extract; 1/2 teaspoons Almond Extract; 1/2 cups Coconut Milk, Unsweetened From The Carton; 3 Tablespoons Coconut Oil, Melted; 1 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Unsweetened Coconut, Shredded; 1/4 cups Almonds, Slivered; 1/4 cups Semi-sweet Chocolate Chips (I Used Mini Size Chips)

15 ingredients

6 steps

Ingredients

1/3 cups Sugar
3 whole Egg Whites
1 teaspoon Vanilla Extract
1/2 teaspoons Coconut Extract
1/2 teaspoons Almond Extract
1/2 cups Coconut Milk, Unsweetened From The Carton
3 Tablespoons Coconut Oil, Melted
1 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cups Unsweetened Coconut, Shredded
1/4 cups Almonds, Slivered
1/4 cups Semi-sweet Chocolate Chips (I Used Mini Size Chips)

Directions

1

Preheat oven to 350°F.
2

In a medium bowl, add sugar, egg whites, vanilla extract, coconut extract and almond extract. Beat until combined. Add coconut milk; mix until combined. Add coconut oil and mix until combined.
3

In a separate bowl, add flours, baking powder, baking soda sand salt. Mix together. Carefully incorporate flour mixture into wet mixture; fold until combined. Fold in coconut, almonds and chocolate chips.
4

Spoon batter into a greased and floured 9- x 5-inch loaf pan or 2 mini loaf pans.
5

Bake for 40-50 minutes for 1 large loaf or 30-35 minutes for 2 mini loaves, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes for a large pan and 20 minutes for the mini pans to prevent excessive browning.
6

Cool in pan on a wire rack 10 minutes then remove from pan to wire rack.