RASPBERRY COCONUT BREAD
This Raspberry Coconut Bread is so easy to make! Sweet, moist, tender with raspberries and coconut throughout then drizzled with a glaze . . .things don't get much better than this
Provided by 5boysbaker.com
Categories Breads
Time 1h10m
Number Of Ingredients 15
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
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
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
I found this recipe on About.com, Australia/New Zealand food. I am posting for ZWT 8 and I haven't tried it yet, but it sure sounds delicious!
Provided by AlaskaPam
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1874, Fat 74.2, SaturatedFat 53, Cholesterol 285.1, Sodium 1015.6, Carbohydrate 276.7, Fiber 10.7, Sugar 141.5, Protein 31
PEAR RASPBERRY COCONUT BREAD
I was looking for a recipe for a pear and raspberry bread/loaf. Found this on www.taste.com.au. Highly recommend this site for lots of good Australian recipes. Recipe by Gemma Purcell
Provided by Wendys Kitchen
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 2, Cholesterol 35.2, Sodium 292.5, Carbohydrate 36.5, Fiber 2.6, Sugar 18.4, Protein 3.6
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