Raspberry Coconut Bread Recipes

RASPBERRY COCONUT BREAD

Steps:

• Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan.
• Combine flour, baking powder and salt in a bowl. Set aside.
• In a separate medium-size bowl, combine the oil, sugar, eggs, milk, vanilla, coconut extract and coconut.
• Add dry ingredients and stir until not quite combined. Gently fold in the raspberries. Pour batter into prepared loaf pan.
• Bake for 60-65 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove bread from pan and cool completely.
• To make the glaze, combine all the ingredients, whisk until smooth. Drizzle glaze over the cooled bread.

COCONUT RASPBERRY BREAD

Steps:

• Preheat the oven to 350°F Lightly grease a loaf pan with butter.
• Whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, and stir.
• Make a well in the dry ingredients and gradually stir in the egg mixture, stirring until it is just combined. Add the melted butter and stir just until it is smoothly mixed, don't over mix. Gently stir in the raspberries.
• Pour the batter into 2 loaf pans and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
• Let the bread cool for about 5 minutes, then turn out onto a wire rack to finish cooling. Good with butter and jam, or just on it's own.

PEAR RASPBERRY COCONUT BREAD

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.