Beautiful result! Impressed with your adapting the cook time in the power outage! Hope that doesn't happen often. Have you tried using the fiber in your pound cake recipe? I haven't made that in a while but your comments in this one made me wonder how that might be affected. Thanks for another great recipe!
@@AccioPadfoot12 Thank you. I haven't tried the fiber in my pound cake but I think it would work. Oat fiber can be mixed with coconu flour in most of my recipes.
Hi, I really appreciate your nut free recipes even though I haven't tried them yet. I don't have the right baking dishes. I noticed your recommend an 8 x 4" dish. Was your dish 8 x 4 on the inside of the dish? Was it a 4 cup or a 1 quart loaf dish? I've noticed that the volumes are not always the same as the measurements of the dish. I also wonder if you use metal baking dishes. Thank you.
@@jes4026 You're welcome. I am so glad you have been enjoying my recipes. My 8×4 pan holds 4 cups. In this recipe I used a silicone pan but I've used metal pans and they work just as good.
@@JanetsDeliciousLowCarbKitchen Thank you for replying to me Janet. It's not the most common size in Canada but, I did manage to find a metal 8 x 4 one Goodcook brand. Not sure what the volume is but, it's probably 4 cups. I found a stoneware one that's 4 cups and I've seen vintage glass ones online. I read all one has to do is lower the temp by 25 degrees when cooking with glass. Parchment paper is probably useful too. I like it that you use and suggest smaller loaf pans. I don't want to make big dessert loafs. Your recipes are helpful.
@@jes4026 You're welcome. I have also used glass and stoneware. I've never adjusted the temperature I just keep an eye on whatever I'm baking. I'm glad this was helpful.
@@JanetsDeliciousLowCarbKitchen No problem. I learned about this when I wanted to use my vintage glass cake pans. I also learned recently that reducing the oven temp by 10 - 20 degrees and baking a bit longer can help prevent doming on cakes. I don't have experience with low carb cakes but, if doming is an issue, it might be helpful.
@@JanetsDeliciousLowCarbKitchen Hi, I bought two pans that I thought had a 4 cup volume. I guess the seller wasn't telling the truth. I'm going to keep them because they are small and cute. But, I wonder if I should get a 4 cup one for this recipe or should I reduce the amount of batter? I guess it depends on how much the bread rises in your pan. The only other idea I have is to split the batter in half, reduce the baking time and stack them on top of each other to make a loaf shape. It's interesting that bakeware comes in so many different sizes.
@@miazagora The melted butter helps with moisture and the beaten butter helps with moisture and texture.Beating the butter creates air in batter. This gives the bread better structure so the bread doesn't deflation or sink in after it cools.
Thank you. I enjoy checking your coconut recipes. I have made a few. Very nice 😊
@@christineyunkcribb774 You're welcome. I'm so glad you have been enjoying my recipes and the ones you have made have turned out for you
Thanks Janet, looks great and I appreciate not using almond flour, can’t wait to try this ❣️🌟
@@delladearest2511 You're welcome. I hope this turns out to your liking when you try it
Beautiful result! Impressed with your adapting the cook time in the power outage! Hope that doesn't happen often. Have you tried using the fiber in your pound cake recipe? I haven't made that in a while but your comments in this one made me wonder how that might be affected. Thanks for another great recipe!
@@AccioPadfoot12 Thank you. I haven't tried the fiber in my pound cake but I think it would work. Oat fiber can be mixed with coconu flour in most of my recipes.
YUM! I bet American Dream Nut Butter would be great on it, they even have gluten free. Thanks Janet.
@@msmaxwell You're welcome
Summer in a loaf!
@@maghurt Definitely
Looks yummy! Have you tried a keto (non-almond) speculaas cookie?
Thank you. No I haven't tried to make a speculaas cookie. Ill have to look into that
Did you try making the bread before asking Janet to make something else?
Hi, I really appreciate your nut free recipes even though I haven't tried them yet. I don't have the right baking dishes. I noticed your recommend an 8 x 4" dish. Was your dish 8 x 4 on the inside of the dish? Was it a 4 cup or a 1 quart loaf dish? I've noticed that the volumes are not always the same as the measurements of the dish. I also wonder if you use metal baking dishes. Thank you.
@@jes4026 You're welcome. I am so glad you have been enjoying my recipes. My 8×4 pan holds 4 cups. In this recipe I used a silicone pan but I've used metal pans and they work just as good.
@@JanetsDeliciousLowCarbKitchen Thank you for replying to me Janet. It's not the most common size in Canada but, I did manage to find a metal 8 x 4 one Goodcook brand. Not sure what the volume is but, it's probably 4 cups. I found a stoneware one that's 4 cups and I've seen vintage glass ones online. I read all one has to do is lower the temp by 25 degrees when cooking with glass. Parchment paper is probably useful too. I like it that you use and suggest smaller loaf pans. I don't want to make big dessert loafs. Your recipes are helpful.
@@jes4026 You're welcome. I have also used glass and stoneware. I've never adjusted the temperature I just keep an eye on whatever I'm baking. I'm glad this was helpful.
@@JanetsDeliciousLowCarbKitchen No problem. I learned about this when I wanted to use my vintage glass cake pans. I also learned recently that reducing the oven temp by 10 - 20 degrees and baking a bit longer can help prevent doming on cakes. I don't have experience with low carb cakes but, if doming is an issue, it might be helpful.
@@JanetsDeliciousLowCarbKitchen Hi, I bought two pans that I thought had a 4 cup volume. I guess the seller wasn't telling the truth. I'm going to keep them because they are small and cute. But, I wonder if I should get a 4 cup one for this recipe or should I reduce the amount of batter? I guess it depends on how much the bread rises in your pan. The only other idea I have is to split the batter in half, reduce the baking time and stack them on top of each other to make a loaf shape. It's interesting that bakeware comes in so many different sizes.
I don't understand beating butter and adding melted and cooled butter. Are you starting with half the butter and melting the other half?
@@miazagora The melted butter helps with moisture and the beaten butter helps with moisture and texture.Beating the butter creates air in batter. This gives the bread better structure so the bread doesn't deflation or sink in after it cools.
I am really glad that she asked the question. Your list of ingredients only listed the softened butter, so it’s very confusing. Thank you
@@bonniesherwood3251 Thank you for letting me know. I fixed that in the written recipe