Pear Raspberry Coconut Bread
Delight your taste buds with the luscious flavors of Pear Raspberry Coconut Bread, a moist and flavorful quick bread perfect for any occasion. This recipe beautifully combines the sweetness of grated ripe pears with the tangy burst of fresh raspberries, while shredded unsweetened coconut adds a tropical twist and a subtle chewiness. With a tender crumb and a golden crust, this loaf is not only easy to make with simple pantry ingredients but also irresistibly fragrant thanks to a splash of vanilla and just the right balance of baking essentials. Ready in just over an hour, it's ideal for breakfast, brunch, or as a light dessert. Whether served plain or topped with whipped cream, this delightful bread is sure to become a family favorite. Keywords: pear bread, raspberry bread, coconut bread, quick bread recipe, fruity quick bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups shredded unsweetened coconut
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 cups ripe pears, peeled and grated
- 1 cups fresh raspberries
- 2 eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt.
In a separate medium bowl, combine the grated pears, eggs, vegetable oil, vanilla extract, and milk. Mix until well blended.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
Carefully fold the raspberries into the batter, ensuring they are evenly distributed but not crushed.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of the Pear Raspberry Coconut Bread on its own or with a dollop of whipped cream.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 201.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 313 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
