Almond Joy Bread

• 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)

1. Preheat oven to 350u0b0F.
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.

sugar, egg whites, vanilla, coconut, almond extract, coconut milk, coconut oil, whole wheat pastry flour, allpurpose, baking powder, baking soda, salt, unsweetened coconut, ubc, ubc

Taken from tastykitchen.com/recipes/breads/almond-joy-bread/ (may not work)