Raspberry, Pear & Coconut Bread
2019-03-03 13:51:47
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
Ingredients
- 2 cups self-raising flour
- ½ cup desiccated coconut
- 1 teaspoon baking powder
- 1/3 cup sugar/honey/maple syrup
- 400g pureed pear
- 1 cup frozen raspberries
- 1/3 cup coconut milk
- 1/4 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon shredded coconut, for topping
Instructions
- Preheat the oven to 160C.
- Mix the flour, baking powder and desiccated coconut together in a large bowl.
- In a separate bowl combine the sugar, eggs, oil, coconut milk, vanilla and pear.
- Slowly pour the wet mix into the dry mix.
- Gently fold through ¾ of the raspberries.
- Pour the mixture into a well greased loaf tin & top with the remaining raspberries and some shredded coconut.
- Bake for 55-60 minutes or until an inserted skewer comes out clean.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/
