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Decadent and addictive, you'd never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest and most flavorful apple bread I've ever had.

Brandied Coconut Apple Walnut Bread recipe photo
Brandied Coconut Apple Walnut Bread
Photo by recipe author

Servings: 1 loaf
Preparation Time: 20 minutes

  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup virgin coconut oil (solid form), or grass-fed butter
  • 1 cup whole sugar (you could easily use less according to taste)
  • 2 soy-free eggs
  • 1/4 cup brandy
  • 1 cup (generous) unpeeled organic apples, freshly shredded or minced
  • 1/2 cup coconut flakes
  • 1/2 cup chopped raisins (even if you don't normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe)
  • 1/2 cup chopped walnuts, more to taste

Preheat oven to 350 degrees. Grease and flour a 9x5 bread pan.

Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.

Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.

Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool - if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.

Makes your house smell wonderful and keeps for days in the fridge - IF it lasts that long! :)

Recipe submitted by Lydia, Salem, VA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
what can I substitute for the brandy?
# Posted By Priscilla | 12/4/10 3:43 PM
I have not tried this recipe yet. What about substituting some type of extract rather than the brandy. Just a thought.
# Posted By Lila Lucas | 12/13/10 10:09 PM
The brandy is a big part of the recipe...hence the name. To take it out would be like taking the chocolate chips out of a chocolate chip cookie recipe.
# Posted By Sarah:) | 12/15/10 6:42 PM
I made this and it was really delicious! More like a cake than a bread but yum yum.
# Posted By Pam | 12/26/10 11:36 AM
My God! This stuff is fabulous. One desiring to make changes to this recipe should be shot at sunrise, maybe sooner!
# Posted By grizzzz | 2/2/11 4:44 PM
I am new to the coconut oil world. This bread sounds incredible! Lydia, I live in Boones Mill - what a small world!
# Posted By Annette | 3/15/11 4:36 PM
Oh poo, thought this was gluten free. I love the sound of it though. :)
# Posted By Chris | 12/10/11 1:29 PM
Lilia, you realize all the alchohol from the Brandy should cookout and only leave the flavor. :)
# Posted By Jill | 12/10/11 2:53 PM
If anyone has figured out a way to make this gluten free using say almon or coconut flor in place of the other PLEASE post and let me know. THis really sounds divine!
# Posted By Nanci Spugin | 12/10/11 8:21 PM
Just made for company this morning, amazing recipe. I usually want to tweak a recipe, no desire at reading, even less after tasting! Sent the recipe and the ingredients she didn't have like the coconut flakes and oil home with guest. This is our new favorite for Christmas 2011
# Posted By GoatMom | 12/11/11 11:44 AM

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