Coconut Raspberry Bread Recipes

RASPBERRY AND COCONUT BREAKFAST LOAF

Raspberry and Coconut Breakfast Loaf image

This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.

Provided by Alice Liveing

Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey

Yield Makes 1 (1-lb.) loaf

Number Of Ingredients 9

Ingredients

Coconut oil, for greasing
175g almonds or ground almonds (about 1 1/4 cups whole or 1 3/4 cups ground)
25g (about 1/4 cup) desiccated coconut, plus extra to serve
1 lemon, zested
2 tsp baking powder
3 free-range eggs
5 tbsp honey, plus extra to serve
150g raspberries (1 1/4 cups), plus extra to serve
Sea salt

Steps:

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

COCONUT RASPBERRY BREAD

Coconut Raspberry Bread image

I found this recipe on About.com, Australia/New Zealand food. I am posting for ZWT 8 and I haven't tried it yet, but it sure sounds delicious!

Provided by AlaskaPam

Categories Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

2 eggs, extra large
1 1/3 cups milk
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
2 cups shredded coconut
5 tablespoons butter, melted
15 raspberries, halved

Steps:

Preheat the oven to 350°F Lightly grease a loaf pan with butter.
Whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, and stir.
Make a well in the dry ingredients and gradually stir in the egg mixture, stirring until it is just combined. Add the melted butter and stir just until it is smoothly mixed, don't over mix. Gently stir in the raspberries.
Pour the batter into 2 loaf pans and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
Let the bread cool for about 5 minutes, then turn out onto a wire rack to finish cooling. Good with butter and jam, or just on it's own.

Nutrition Facts : Calories 1874, Fat 74.2, SaturatedFat 53, Cholesterol 285.1, Sodium 1015.6, Carbohydrate 276.7, Fiber 10.7, Sugar 141.5, Protein 31

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