Monday, August 31, 2015

Raspberry Coconut Bread

Raspberries. I cannot get enough of them. They were on sale this week at my grocery and I bought three packages. And then, true confessions, I tried to hide them in the fridge so that no one else in the family would eat them. It's sad but true. I'm a raspberry hoarder. But I didn't take all of them for myself. I used some in this delicious bread. This bread could easily pass as cake, but I did serve it at a brunch. And there's no better way to eat cake than to call it bread and eat it for breakfast, am I right? Whenever you eat this, you will love it - a tender, moist crumb studded with raspberries and coconut - it's so wonderful it doesn't even need a glaze. (The original recipe called for one but I left it out.)

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Raspberry Coconut Bread

1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 cup sugar
3/4 cup milk
1/3 cup vegetable oil
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1/2 cup sweetened flake coconut
1 cup fresh or frozen raspberries

In a large batter bowl, combine the milk, oil, eggs, vanilla, and almond extract.

Add the flour, salt, baking powder and sugar; stir until combined. Gently stir in the coconut and raspberries. Pour batter into a greased loaf pan.

Bake at 350 for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

Recipe Source: Significantly adapted from Two Peas


  1. I do not cook with enough raspberries and now I want to! Looks great! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

  2. Hi Sara,
    Your Raspberry Coconut Bread looks delicious, we just love Raspberries! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back soon!
    Miz Helen


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