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Pear, Raspberry & Coconut Bread

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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

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  1. 2 eggs
  2. 1 tsp vanilla extract
  3. 1¼ cups milk
  4. 2½ cups plain flour
  5. 2 tsp baking powder
  6. ⅔ cup caster sugar
  7. ⅓ cup brown sugar
  8. 1½ cups desiccated coconut
  9. 4 tbsp melted butter
  10. 4 tbsp vegetable oil
  11. 2 large pears, cored and chopped
  12. 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

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