Coconut Raspberry Bread
Recipe from Two Peas and Their Pod
This easy quick bread can be enjoyed for breakfast, brunch, or dessert. The coconut and raspberry combo is perfection!
Servings: 1 loaf
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup sweetened flake coconut
- 1 cup fresh raspberries
For the coconut glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 1/2 teaspoon coconut extract
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
- In a separate medium bowl, combine the milk, coconut oil, eggs, vanilla, and coconut extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the coconut and raspberries. Pour batter into prepared loaf pan.
- Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the bread is cooling, make the coconut glaze. In a small bowl, combine powdered sugar, milk, and coconut extract. Whisk until smooth. Drizzle the glaze over the bread. Cut the bread into slices and serve.
- Note-if you can't find fresh raspberries, you can use frozen berries.