Raspberry, Pear & Coconut Bread
Serves 10
This delicious and moist bread has been a winner in our house for years! Whether it’s for afternoon tea, a school snack or an option if I’m entertaining at home, it literally never disappoints. I use frozen berries in this recipe, as they are a lot more affordable all year round. This moreish loaf freezes really well & will last in the fridge for about 3-4 days in an air-tight container.
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 2 cups self-raising flour
  2. ½ cup desiccated coconut
  3. 1 teaspoon baking powder
  4. 1/3 cup sugar/honey/maple syrup
  5. 400g pureed pear
  6. 1 cup frozen raspberries
  7. 1/3 cup coconut milk
  8. 1/4 cup coconut oil
  9. 2 eggs
  10. 1 teaspoon vanilla extract
  11. 1 tablespoon shredded coconut, for topping
Instructions
  1. Preheat the oven to 160C.
  2. Mix the flour, baking powder and desiccated coconut together in a large bowl.
  3. In a separate bowl combine the sugar, eggs, oil, coconut milk, vanilla and pear.
  4. Slowly pour the wet mix into the dry mix.
  5. Gently fold through ¾ of the raspberries.
  6. Pour the mixture into a well greased loaf tin & top with the remaining raspberries and some shredded coconut.
  7. Bake for 55-60 minutes or until an inserted skewer comes out clean.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/