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
Scale
- 2 eggs
- 1 tsp vanilla extract
- 1¼ cups milk
- 2½ cups plain flour
- 2 tsp baking powder
- ⅔ cup caster sugar
- ⅓ cup brown sugar
- 1½ cups desiccated coconut
- 4 tbsp melted butter
- 4 tbsp vegetable oil
- 2 large pears, cored and chopped
- 150g raspberries (fresh or frozen)
Instructions
- Preheat the oven to 180°C (350°F). Line a loaf tin with baking paper.
- In a bowl, whisk together eggs, milk, and vanilla extract. Set aside.
- In a large bowl, sift together flour and baking powder, then mix in both sugars and desiccated coconut.
- Make a well in the center and pour in the egg mixture. Stir with a wooden spoon until well combined.
- Add melted butter and vegetable oil, fold 3-4 times, then gently fold in chopped pears and raspberries until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Lightly dust the top with a little 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.
Notes
- Freezing Tip: You can freeze this bread for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. To serve, simply thaw and warm it in the oven.
- Variation: You can add chopped nuts, such as walnuts or almonds, to enhance the texture and flavor.
- Serving Suggestion: Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg