Yeast-free bread with apples, almonds and coconut in lemon glaze

Ingredients:

Yeast-free bread

• 0.5 cup melted butter or vegetable oil + extra butter to grease the pan
• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 cup sweet coconut flakes
• 3/4 cup chopped toasted almonds
• 0.5 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp grated lemon or orange zest, optional
• 1 cup grated apples, squeeze out excess liquid

Lemon glaze

• 1 cup powdered sugar
• 1 tbsp. milk
• 1 teaspoon lemon zest + 1 tablespoon lemon juice

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 x 2 inch loaf pan or three 6 x 2 x 2 inch mini loaf pans with melted butter and set aside.
2. In a medium bowl, combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the coconut and almonds and mix well. Set aside. In a small bowl, combine the melted butter, yogurt, vanilla extract, eggs, and grated zest. Add the grated apples. Fold this mixture into the flour mixture and mix until just combined (do not over-knead the dough).
3. Transfer the dough to the prepared loaf pan. Tap the pan on the countertop a few times to smooth the surface. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for large loaves and 35-40 minutes for mini loaves. Transfer to a wire rack and let cool for 30 minutes, then remove from the pan and let cool completely on the rack.
4. Lemon glaze:
   
   In a small bowl, combine powdered sugar, milk, lemon zest, and juice. Pour the glaze over the bread and let it sit at room temperature for 15-20 minutes. Store in an airtight container for up to 1 week..