Pear Raspberry Coconut Bread Recipes

PEAR RASPBERRY COCONUT BREAD

Pear Raspberry Coconut Bread image

I was looking for a recipe for a pear and raspberry bread/loaf. Found this on www.taste.com.au. Highly recommend this site for lots of good Australian recipes. Recipe by Gemma Purcell

Provided by Wendys Kitchen

Categories Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 josephine pears, peeled, quartered, core removed
2 cups self-raising flour, sifted
1 cup desiccated coconut
1/2 cup caster sugar
270 g ayam light coconut milk
2 eggs
1/2 teaspoon vanilla extract
1 cup frozen raspberries

Steps:

Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.
Gently stir in the pears and frozen raspberries make sure you don't over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 2, Cholesterol 35.2, Sodium 292.5, Carbohydrate 36.5, Fiber 2.6, Sugar 18.4, Protein 3.6

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