Eggless Cinnamon Chocolate Coconut Bread

Inspiration and thoughts

This bread loaf is so good! It has all of my favorites: chocolate, coconut and cinnamon.  I have made other breads before…cinnamon, chocolate, zucchini, pumpkin…but I wanted to mix together some of my favorite flavors into one delicious loaf of chocolate, and so this recipe came to be.  I started out making this recipe as bars instead of a loaf.  They were good, but after several rounds of experimenting I’ve found that the thickness of the bread compared to the bars for this egg-free recipe is much better. 

Another plus is that they are egg-free.  I have nothing against using eggs for baking, but with a sister whose favorite pastime is sampling batter and cookie dough, it’s a great peace of mind for me to not have to worry about her getting sick from eating too much raw dough.  And let me tell you, Kelly loves cookie dough!  I once made her eggless cookie dough stuffed muffins with extra eggless cookie dough on the top instead of frosting.  I made her a dozen, and when I came back to the kitchen that day to finish them half of the cookie dough muffin tops were gone…Kelly!

But back to this loaf cake: the great thing about being eggless here is that you can sample the dough to your liking guilt-free (the dough is SO good) and you can under-cook your loaf without worry.  I like my sweet bread a bit on the doughier side so that when they cool the outside has a bit of crust and the middle is smooth and moist. 

How it’s make, notes, substitutions

For this recipe you’ll need flour, granulated and brown sugar, baking powder, and cinnamon for your dry ingredients.  The brown sugar really gives this loaf a caramel-like flavor that is so good, and I just love brown sugar.  The granulated sugar is there to give a bit of added sweetness. For the wet ingredients you’ll need cream cheese, milk, coconut oil, and vanilla extract.  Make sure the cream cheese is at room temperature, and it’s best to take it out of the fridge before assembling the dry ingredients to give it enough time to get there.

Mix the dry ingredients together first with a stand or hand mixer then add all of the wet ingredients into the dry and mix it all together.  You can mix this by hand but it will be a bit tougher because of the cream cheese (definitely make sure it is at room temperature if you mix by hand!).  If you have a few small cream cheese chunks that are hard to incorporate don’t worry – they will melt into the batter in the oven and make the bread even creamier to taste.  

Spray your loaf pan well with cooking spray and add the batter into it.  I used, and would highly recommend, this amazing loaf pan that I love.  Bake for 50-55 minutes and let cook for about 10-15 more before cutting.  When you cut this into pieces you will notice that the middle is a bit more moist and the loaf may cave in a bit because of it.  That is fine! It will look and feel doughier while it is still hot, but either way the bread will be delicious.  If you prefer your bread to be less doughy, cook for 1 hour.  Enjoy!