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