Raspberry And 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.

RASPBERRY AND COCONUT BREAKFAST LOAF

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
• In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
• In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
• Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

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.