Coconut Pear Bread Food

PEAR PISTACHIO COCONUT BREAD

Steps:

• Preheat oven to 350°F. Lightly grease and flour an 8-inch loaf pan and set aside.
• In the bowl of an electric mixer, beat together the coconut oil, sugar, egg and vanilla.
• In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients in the mixer and beat on low speed until just combined. Stir in the shredded pear, 1/2 cup chopped pistachios, and 1/2 cup coconut.
• Pour batter into prepared loaf pan. Sprinkle with remaining 1/4 cup chopped pistachios and 1/4 cup coconut. Garnish with a few thin slices of pear that have been cut into heart shapes, if desired. Sprinkle generously with cinnamon sugar.
• Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before inserted onto a wire rack to cool completely.

PEAR ALMOND BREAD WITH COCONUT AND WALNUTS

Steps:

• Preheat oven to 350°F
• Line a 9x5 loaf pan with parchment paper and set aside.
• Whisk together flour(s), baking powder, spices, and salt. Set aside.
• Mix topping ingredients: sugar(s) and spices. Set aside.
• Add butter and both sugars to a medium-sized bowl. With a hand or stand mixer, beat on medium for about two minutes, while making sure to scrape the sides down. Turn the mixer to low, add one egg at a time and almond extract then beat again until just incorporated but smooth.
• With your mixer still on low, alternate adding flour and milk, beginning and ending with flour. Mix until just incorporated. Add lightly flour dusted pears, coconut, and nuts then stir until just combined.
• Taste the batter. Is it to your liking? If not, add more sugar or spice, then pour into the prepared pan. Sprinkle sugar/spice, then on a folded dishtowel, tap the loaf pan down a couple times to distribute the batter evenly.
• Bake on the center rack:High altitude 40 - 50 minutesSea level 45 - 55 minutesIf adding nuts/coconut cook on the longer side, possibly adding five extra minutes.Begin checking five minutes prior to the earliest finish time. Bake until bread's just set and toothpick comes out with very few crumbs or clean. It's better for the bread to be underdone and able to continue baking on the counter, then overdone.
• Remove pan from the oven and let stand for 10 minutes, then remove and transfer to a wire rack to cool.
• Warm or cool, this bread's to die for.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

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.

PEAR COCONUT BREAD

Steps:

• 1. Preheat oven to 300°F. Spread shredded coconut on a baking sheet and toast in oven for 10 minutes, stirring halfway through. Once coconut is done toasting, increase oven temperature to 350°F and grease one 9x5 loaf pan.
• 2. While coconut is toasting, in a large bowl, combine flour, baking soda, salt, cinnamon, ground ginger, and cardamom. Make a well in the flour mixture.
• 3. In a stand mixer, combine eggs and sugar. Then add coconut oil, Greek yogurt, coconut extract, and vanilla extract.
• 4. Dice pear into 1/4 inch cubes and set aside.
• 5. Pour wet mixture into dry mixture and mix with a spatula until just combined. Add in diced pear, walnuts, and toasted coconut, being careful to not over mix.
• 6. Pour batter into loaf pan*, place in oven and bake for approximately 65 minutes, or until a toothpick comes out clean and the middle of the loaf is set.
• 7. Allow bread to sit for about 15 minutes before removing from pan and placing on a cooling rack.

COCONUT BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

COCONUT BREAD

Steps:

• Preheat oven to 180°C.
• Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined.
• Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
• Pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
• Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.
• Makes 8-10 thick slices.