Soft, moist, and bursting with bright raspberry flavor, this Raspberry Coconut Bread is pure bliss in every bite. The combination of tart raspberries and sweet, nutty coconut creates a bakery-worthy loaf that’s perfect for breakfast, brunch, or an afternoon treat. And let’s not forget that golden, slightly crisp crust—it’s absolutely irresistible! Trust me, once you try this, you’ll be making it on repeat.
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Why You’ll Love Raspberry Coconut Bread
This isn’t just any quick bread—it’s a slice of happiness. Here’s why it deserves a spot in your kitchen:
Incredibly Moist: Thanks to coconut and fresh raspberries, every bite is soft and tender.
Easy to Make: No fancy equipment needed—just mix, pour, and bake!
Naturally Sweet & Tart: The perfect balance of sweetness and fresh fruit flavor.
Great for Any Time of Day: Enjoy it as breakfast, dessert, or a snack with your favorite coffee or tea.
Freezer-Friendly: Bake a loaf now and save some for later—it tastes just as amazing after freezing!
Ingredients in Raspberry Coconut Bread
A few simple ingredients come together to create this irresistible loaf:
Flour: The base of the bread, providing structure and a soft texture.
Baking Powder & Baking Soda: Essential for that perfect rise.
Sugar: Adds the right amount of sweetness to balance the tart raspberries.
Coconut: Shredded coconut gives a subtle chewiness and rich flavor.
Eggs: Helps bind everything together and keeps the bread light.
Milk or Coconut Milk: Keeps the bread moist while enhancing the coconut flavor.
Butter or Oil: Adds richness and softness.
Vanilla Extract: Enhances all the flavors beautifully.
Fresh or Frozen Raspberries: The star of the show, adding bright bursts of fruity goodness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake this amazing raspberry coconut bread step by step:
Preheat Your Oven: Set your oven to [temperature] and grease a loaf pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and shredded coconut.
Prepare the Wet Ingredients: In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
Combine the Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently. Don’t overmix—just blend until combined.
Fold in Raspberries: Gently fold in the raspberries, being careful not to crush them too much.
Bake to Perfection: Pour the batter into the greased loaf pan and bake for [time] until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for a few minutes, then transfer it to a wire rack. Slice and enjoy warm or at room temperature!
How to Serve Raspberry Coconut Bread
This delightful loaf pairs perfectly with:
Butter or Cream Cheese: A simple spread to enhance the flavor.
Fresh Berries & Whipped Cream: For a more indulgent treat.
A Hot Cup of Coffee or Tea: Perfect for breakfast or an afternoon snack.
Toasted with Honey: A drizzle of honey over a toasted slice? Heavenly!
Additional Tips
Use Fresh or Frozen Raspberries: If using frozen, don’t thaw them first—this helps prevent too much color bleeding.
Don’t Overmix the Batter: Gently folding everything together keeps the bread light and fluffy.
Check for Doneness: Insert a toothpick in the center—if it comes out clean, it’s ready!
Store Properly: Wrap leftovers in plastic wrap or store in an airtight container to keep them fresh.
Freeze for Later: Slice the bread and freeze individual pieces for a grab-and-go treat.
FAQ Section
Q1: Can I use a different type of flour?
A1: Yes! You can substitute all-purpose flour with whole wheat flour for a heartier texture, or use a gluten-free blend.
Q2: How do I prevent my raspberries from sinking?
A2: Toss them in a little flour before adding to the batter to help distribute them evenly.
Q3: Can I make this dairy-free?
A3: Absolutely! Use coconut milk and swap butter for coconut oil.
Q4: How long does this bread stay fresh?
A4: It stays fresh for up to 3 days at room temperature or up to a week in the fridge.
Q5: Can I add nuts?
A5: Definitely! Chopped almonds, pecans, or walnuts add a nice crunch.
Q6: What’s the best way to reheat it?
A6: Toast a slice in the oven or microwave for a few seconds.
Q7: Can I reduce the sugar?
A7: Yes! You can slightly reduce the sugar or use a natural sweetener like honey.
Q8: Can I use dried coconut instead of shredded?
A8: Yes, but the texture will be slightly different—shredded coconut keeps it moist.
Q9: Can I turn this into muffins?
A9: Absolutely! Just divide the batter into muffin tins and bake for about 18-22 minutes.
Q10: How do I make this extra coconutty?
A10: Add coconut extract or a sprinkle of toasted coconut on top before baking.
Final Thoughts
This Raspberry Coconut Bread is everything you want in a homemade baked treat—moist, flavorful, and just the right amount of sweet. Whether you’re enjoying it fresh from the oven or toasted with a cup of coffee, it’s a recipe worth keeping in your rotation. Bake a loaf today and enjoy every delicious bite!
Print
Raspberry Coconut Bread
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Australian
Description
This Pear, Raspberry & Coconut Bread is moist, fruity, and bursting with flavor! Packed with juicy pears, tart raspberries, and shredded coconut, this lightly sweetened loaf is perfect for breakfast, brunch, or a cozy afternoon treat. Serve it warm with butter for an extra indulgent bite!
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups milk
- 2 1/2 cups plain flour
- 2 tsp baking powder
- 2/3 cup caster sugar
- 1/3 cup brown sugar
- 1 1/2 cups desiccated coconut
- 4 tbsp melted butter
- 4 tbsp vegetable oil
- 2 large pears, cored and chopped
- 150g raspberries (fresh or frozen)
Instructions
- Preheat oven to 180°C (350°F). Line a loaf tin with baking paper.
- In a bowl, whisk together eggs, milk, and vanilla. Set aside.
- In a large bowl, sift together flour and baking powder, then mix in both sugars and coconut.
- Make a well in the center and pour in the egg mixture. Stir with a wooden spoon until combined.
- Add melted butter and oil, fold 3-4 times, then gently fold in pears and raspberries until just combined.
- Pour batter into the loaf tin and smooth the top.
- Lightly dust the top with flour and sprinkle with caster sugar.
- Bake for 1 hour 10 minutes or until a skewer inserted in the center comes out clean.
- Allow to cool slightly before slicing.
- Serve warm with butter and a sprinkle of icing sugar, if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 19g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg