Chocolate Coconut Quick Bread

Without embellishment, this dense, moist, naturally grain-free quick bread is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent cake for any occasion.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

12 mins
30 to 45 mins
1 hr 22 mins
one loaf or one 8" square cake
Chocolate Coconut Quick Bread


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  1. Preheat the oven to 350°F. Grease an 8 ½" x 4 1/2" loaf pan or an 8" square cake pan.

  2. Sift together the coconut flour and baking powder, mixing to combine; set aside.

  3. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.

  4. Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.

  5. Pour the batter into the prepared pan. Let it rest for 10 minutes.

  6. Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.

  7. Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it’s completely cool.

Tips from our Bakers

  • This loaf is a little shorter than a conventional quick bread. It will rise to about 2/3 the height of the loaf pan, giving it a dense, moist texture.
  • Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Use the designated oven temperature called for in the recipe. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.