Description
Delightful Raspberry Coconut Bread brings Caribbean sunshine to your kitchen, marrying tropical flavors with sweet, tangy berries. Homemade comfort awaits when you slice into this moist, irresistible treat perfect for morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 large pears, cored and chopped
- 150 grams (5.3 ounces) raspberries (fresh or frozen)
- 1 ½ cups desiccated coconut
Dry Ingredients:
- 2 ½ cups plain flour
- 2 teaspoons baking powder
- ⅔ cup caster sugar
- ⅓ cup brown sugar
Wet Ingredients:
- 2 eggs
- 1 ¼ cups milk
- 4 tablespoons melted butter
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by warming it to 180°C and positioning a rack in the center. Create a protective lining for the loaf tin using baking paper.
- Craft a liquid foundation by whisking eggs, milk, and vanilla essence until smoothly integrated.
- In a separate spacious mixing vessel, carefully sift flour and baking powder to eliminate potential lumps. Incorporate both granulated and brown sugars, then fold in shredded coconut.
- Create a central cavity within the dry ingredient mixture and gently pour the prepared liquid blend. Utilize a wooden spoon to merge ingredients, maintaining a light stirring technique.
- Introduce melted butter and neutral cooking oil into the developing batter. Perform gentle folding motions to ensure even distribution without overmixing.
- Delicately incorporate chopped pears and fresh raspberries, using minimal manipulation to preserve their structural integrity.
- Transfer the complete mixture into the prepared loaf tin, ensuring an even surface using a spatula or the back of a spoon.
- Elegantly dust the batter’s surface with a fine layer of flour, then sprinkle caster sugar to create a delicate crystalline topping.
- Position the tin in the preheated oven and bake for approximately 70 minutes. Verify doneness by inserting a clean skewer through the center – it should emerge without raw batter.
- Allow the bread to rest and slightly cool within the tin, facilitating structural stabilization before removing.
- Slice the bread when sufficiently cooled. Optional: Enhance serving with a pat of butter and a light dusting of powdered sugar for added indulgence.
Notes
- Swap fresh raspberries with frozen ones without thawing to prevent color bleeding and maintain fruit integrity during mixing.
- Prevent fruit from sinking by tossing raspberries and pears in a light coating of flour before folding into the batter.
- Create a gluten-free version by replacing wheat flour with almond or coconut flour, ensuring similar moisture content and adding xanthan gum for binding.
- Reduce sugar content by substit
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg