Gluten-free Almond Joy Bread

Ingredients

349 g Bob's Red Mill Gluten-Free 1:1 Flour	whisk	stir	pour	bake 1 hour 15 minutes at 350°F	cool 20 minutes in pan on rack
54 g cocoa powder
112 g white sugar
1½ t baking powder
¾ t baking soda
¾ t salt
57 g unsweetened shredded coconut
65 g raw almonds, chopped
71 g chocolate chips
3 eggs, room temperature	whisk
100 g light brown sugar
184 g dairy-free yoghurt
8 oz (225 g) dairy-free milk
95 g avocado oil
1½ t vanilla extract

Butter and parchment paper a large (10″×5″) loaf pan.
Whisk together flour, cocoa, white sugar, baking powder, baking soda, salt, cocount, almonds, and chocolate chips.
In the bowl of a stand mixer, whisk together eggs, brown sugar, yoghurt, milk, oil, and vanilla extract.
Pour dry ingredients into the wet and stir until just combined.
Pour batter into loaf pan.
Bake for 1 hour 15 minutes at 350°F.
Cool in the pan on a wire rack for 20 minutes.
Remove from pan.

If using a different gluten-free flour, use 2⅙ c. If it lacks xantham gum, add 1½ t.