Description

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

Ingredients

Scale

1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
3/4 cup sugar
2 large eggs
1/2 cup Almond Coconut Milk ((or just regular milk if fine))
1 Tbsp. vanilla
1 tsp. coconut extract
1/2 cup sweetened flake coconut
1 cup fresh raspberries

GLAZE:

1 Tbsp. melted butter
3/4 cup powdered sugar
1 tsp. coconut extract
2 Tbsp. half-n-half

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Instructions

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.

Notes

I haven’t made this using frozen raspberries, but if you don’t have fresh raspberries and want to use frozen, just reserve 1 Tbsp. of the flour from the recipe and toss the raspberries in it before adding them to the batter. The coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps them from sinking to the bottom.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breads