Looking for something different than your regular banana or chocolate bread? You will be served here, this bread features pandan leaves!
As soon as I shared the recipe for this Marble Cake, I knew I wanted to make something different that would use the same base.
Pandan leaves add a delicious flavor and aroma to this bread. It’s a bit difficult to describe what pandan smells/tastes like as it’s quite unique. I would say it has a nutty and herbal aroma with undertones of almond. What I know is that the first time I tried it I loved it!
I went with fresh pandan leaves here. Usually, it can be found in Asian stores. If you don’t have access to it, feel free to use pandan extract, it’s not as natural but it’s a good alternative.
We start by blending the liquid ingredients with the pandan leaves: coconut milk for flavor and richness, maple syrup to sweeten, and some oil to make the bread moister. Once smooth, the liquid will have taken a light green color. At this point, I recommend you let it sit 5-10 minutes so it can soak up the flavors of the leaves.
Next, strain to remove the pandan leaves pulp and discard. We now have our pandan flavored liquid mixture!
To keep this bread gluten-free I went with a mix of different flours: almond flour, rice flour, and buckwheat flour. The combination of these three flours gives the bread a soft, non-grainy texture. It’s also easy to slice and holds together very well without the need to add flax egg or applesauce.
30 minutes in the oven and you end up with a bright green pandan bread! I can’t describe how good your kitchen will smell, especially if you like pandan!
Make sure you don’t over bake the bread, you still want it soft and moist and not too golden brown on the edges.
Finally, brush the top of the bread with maple syrup and top with shredded coconut. The maple syrup will not only help the coconut stick to the bread, but it will also make it slightly moister.
This pandan bread is very flavorful, moist, soft, and not overly sweet! It goes perfectly with tea or coffee, but is also great as a mid-morning/afternoon snack!
Let me know in the comments if you try this recipe!
- 1 cup (235ml) full-fat coconut milk
- 1/2 cup (118ml) maple syrup
- 1/3 cup (78ml) neutral oil (or melted coconut oil)
- 2 tbsp (30ml) almond milk
- 4 large pandan leaves
- 1 cup (96g) almond flour
- 3/4 cup (90g) buckwheat flour
- 1/2 cup (72g) rice flour
- 1/4 cup (30g) tapioca starch
- 1 tbsp (7g) coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Preheat oven to 320°F (160°C).
- To a blender, add the full-fat coconut milk, maple syrup, oil, almond milk, and pandan leaves. Blend on high speed for about 2 minutes. Let it sit for about 5 minutes so the liquid can absorb the flavor of the pandan leaves.
- In the meantime, in a large mixing bowl, whisk together the almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda.
- Strain the liquid to remove the pandan “pulp” and pour in the liquid into the dry ingredients bowl. Mix using a wooden spoon until you get a smooth and thick batter.
- Pour the batter into two mini 5.75×3-inch loaf pans (or one larger one) lined with parchment paper.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for at least 15 minutes before removing from the pans.
- Brush the top of the bread with maple syrup and then sprinkle with shredded coconut.
- Enjoy with a cup of tea or coffee as an afternoon snack, or for breakfast! This pandan coconut bread will keep for up to 4 days stored at room temperature.
If you can’t find fresh pandan leaves, use 1/2 tsp pandan extract.
- Serving Size: 1 Slice
- Calories: 130
- Sugar: 6.8g
- Fat: 7.5g
- Carbohydrates: 14.9g
- Fiber: 0.9g
- Protein: 1.7g