Pear Raspberry Coconut Bread

May 30, 2023May 30, 20230 3

Indulge with the sweet and fruity Pear Raspberry Coconut Bread

by The Chefin Bread

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

412

Sugar

22g

Fat

17g

This Pear Raspberry Coconut Bread recipe is a delightful and easy-to-make bread that is perfect for breakfast or afternoon tea. The juicy minced pears add a natural sweetness, while the frozen raspberries enhance the flavor of the bread. The desiccated coconut added to the recipe gives the bread a delicate texture and nutty flavor. The Ayam light coconut milk makes the bread light and moist. The bread has a wonderful aroma that will fill up your kitchen while it is baking. Serve the bread toasted with some butter or jam for an indulgent treat.

Instructions

1.	Preheat the oven to 180°C (160°C fan forced). Grease and line a 9 x 5-inch (23 x 13 cm) loaf pan with baking paper.
2.	In a food processor, blend the peeled and cored quartered pears until smooth.
3.	In a large bowl, mix together the self-raising flour, desiccated coconut, and caster sugar until well combined.
4.	In a separate bowl, whisk together the ayam light coconut milk, eggs, and vanilla extract until well combined.
5.	Gradually fold the pear puree and frozen raspberries into the wet mixture.
6.	Combine the wet and dry mixtures, stirring until just combined.
7.	Pour the mixture into the prepared pan and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
8.	Allow the Pear Raspberry Coconut Bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

PROS

This Pear Raspberry Coconut Bread recipe is vegetarian-friendly.

The combination of raspberries and pears adds natural sweetness to the bread without the need for additional sugar.

The addition of desiccated coconut adds flavor and texture to the bread.

CONS

The Ayam light coconut milk used in this recipe contains added preservatives and stabilizers.

It is a sweet bread and may not suit those without a sweet tooth.

HEALTH & BENEFITS

The combination of raspberries and pears provides a good source of Vitamin C.
The desiccated coconut used in the recipe contains iron, zinc, and fiber.

	2 josephine pears , peeled , quartered , core removed
	2 cups self-raising flour , sifted
	1 cup desiccated coconut
	1/2 cup caster sugar
	270 g ayam light coconut milk
	2 eggs
	1/2 teaspoon vanilla extract
	1 cup frozen raspberries