If you’re looking for a delicious, moist loaf that’s bursting with flavor, this raspberry coconut bread is the answer. The combination of sweet, tangy raspberries and the tropical crunch of coconut creates the perfect balance. With a tender crumb and just the right amount of sweetness, it’s the kind of bread that feels special enough for a treat, but simple enough for an everyday snack. Trust me, one slice won’t be enough! So grab your ingredients, and let’s bake something amazing.
Why You’ll Love Raspberry Coconut Bread
This bread is a delightful twist on a classic loaf. Here’s why it’s sure to become a favorite in your kitchen:
Tropical Flavor: The coconut gives this bread a warm, tropical flavor that perfectly complements the juicy raspberries.
Moist and Tender: Thanks to the combination of butter and sour cream, this bread stays incredibly moist, even after a few days.
Quick and Easy: No need for complicated steps or long prep times. This bread comes together quickly and bakes up beautifully.
Perfect for Any Occasion: Whether you’re serving it for breakfast, as a snack, or as a dessert, this bread fits every occasion.
Bursting with Fresh Fruit: The raspberries add bursts of tartness and color, making each slice a little bit of heaven.
Ingredients in Raspberry Coconut Bread
This bread is made with simple, easy-to-find ingredients, but they come together to create something truly special:
All-Purpose Flour: The base of the bread, giving it structure.
Baking Powder: To help the bread rise and become light and fluffy.
Salt: A little pinch to balance the sweetness and bring out the flavors.
Sugar: For sweetness, making the raspberries pop even more.
Butter: For that delicious richness and tender crumb.
Sour Cream: Adds moisture and a slight tang to the bread, making it extra soft.
Eggs: Help bind the ingredients together, giving the bread its structure.
Vanilla Extract: For a hint of sweetness and depth of flavor.
Coconut Flakes: Toasted or unsweetened, they add a lovely crunch and flavor that pairs beautifully with the fruit.
Fresh Raspberries: The star of the show, bursting with juicy goodness in every bite.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful loaf:
Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure even baking and that golden-brown crust we all love.
Prepare the Pan: Grease and flour a loaf pan, or line it with parchment paper for easy removal of the bread once baked.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. This will help give the bread a tender crumb.
Add the Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract. Mix until well combined.
Add the Sour Cream: Stir in the sour cream until smooth. It adds moisture and richness to the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
Fold in the Raspberries and Coconut: Gently fold the raspberries and coconut into the batter, being careful not to crush the berries too much.
Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
Nutrition Facts
Servings: 10
Calories per serving: Approximately 220
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
How to Serve Raspberry Coconut Bread
This raspberry coconut bread is perfect on its own, but here are a few serving ideas to take it up a notch:
- Serve it with a dollop of whipped cream or a drizzle of chocolate sauce for a more decadent treat.
- Pair it with a cup of tea or coffee for a cozy afternoon snack.
- Toast a slice and spread with butter or jam for an easy breakfast option.
- Add a scoop of vanilla ice cream on the side for a dessert that’s guaranteed to impress.
Additional Tips
Here are a few extra tips to make your raspberry coconut bread even more amazing:
- If you’re using frozen raspberries, don’t thaw them before adding them to the batter. This helps prevent them from bleeding into the dough and making the bread too wet.
- For an extra burst of coconut flavor, sprinkle some shredded coconut on top of the bread before baking.
- You can substitute the raspberries with blueberries or strawberries for a different fruity twist.
- For a slightly healthier version, you can use whole wheat flour or add a little flaxseed.
FAQ’s
1. Can I use frozen raspberries?
Yes, frozen raspberries work just fine! Just don’t thaw them to avoid excess moisture in the batter.
2. Can I use coconut flour instead of all-purpose flour?
I wouldn’t recommend it for this recipe. Coconut flour absorbs more liquid, which could alter the texture of the bread. Stick with all-purpose flour for the best results.
3. Can I make this bread ahead of time?
Absolutely! The bread stays fresh for a couple of days at room temperature. You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and foil.
4. Can I make this recipe dairy-free?
Yes! You can substitute the butter with a dairy-free option and the sour cream with a non-dairy yogurt or coconut yogurt.
5. Can I add nuts to this bread?
Yes, if you love a little crunch, feel free to add chopped nuts like almonds or pecans. They pair wonderfully with the coconut.
6. How can I make the bread less sweet?
You can reduce the amount of sugar in the recipe by a little if you prefer a less sweet bread.
7. Can I make this into muffins instead of a loaf?
Yes! You can divide the batter into muffin tins and bake for 18-22 minutes, or until a toothpick comes out clean.
8. Can I use sweetened coconut flakes?
Yes, but it will make the bread sweeter. If you’re using sweetened coconut, you might want to reduce the sugar in the recipe slightly.
9. What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk. Both will work to keep the bread moist.
10. How should I store leftovers?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week. It can also be frozen for longer storage.
CONCLUSION
This raspberry coconut bread is the perfect balance of sweet and tropical flavors, with the moisture and richness that makes it irresistible. Whether you’re serving it at brunch, as a snack, or for dessert, it’s sure to be a hit. So, grab your ingredients and treat yourself to a slice of this delightful, fruity bread. Happy baking!
Print
Raspberry Coconut Bread
- Prep Time: 15min
- Cook Time: 60min
- Total Time: 75min
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Raspberry Coconut Bread is a moist and flavorful quick bread that combines the tropical taste of coconut with the tartness of fresh raspberries. It’s perfect for breakfast, brunch, or as a delightful snack with a cup of tea or coffee.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 3/4 cup coconut milk (or almond milk)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 1/2 cup sweetened shredded coconut
– 1 cup fresh raspberries
– Optional glaze:
– 1/2 cup powdered sugar
– 1 tablespoon coconut milk
– 1/2 teaspoon coconut extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, combine the sugar, melted butter, and eggs. Mix until well combined.
4. Add the coconut milk, vanilla extract, and coconut extract to the butter-sugar-egg mixture. Stir until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Gently fold in the shredded coconut and fresh raspberries.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
10. (Optional) For the glaze, whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Drizzle over the cooled bread before slicing.
Notes
– For a dairy-free version, use coconut oil instead of butter and ensure the milk is plant-based.
– If fresh raspberries are unavailable, frozen raspberries can be used; do not thaw them before adding to the batter.
– Adding a glaze is optional; the bread is delicious on its own.
– Store the bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg