Description
A moist and delicious quick bread that blends juicy pears, tart raspberries, and shredded coconut for a tropical twist. Perfect for breakfast or a sweet snack.
Ingredients
– 2 Josephine pears, peeled, quartered, core removed
– 2 cups self-raising flour, sifted
– 1 cup desiccated coconut
– 1/2 cup caster sugar
– 270g can Ayam light coconut milk
– 2 eggs
– 1/2 tsp vanilla extract
– 1 cup frozen raspberries
Instructions
1. Preheat oven to 180°C. Line a 9cm x 22cm loaf pan with non-stick baking paper.
2. Cut the pears into approximately 2cm pieces.
3. In a large bowl, combine the self-raising flour, desiccated coconut, and caster sugar.
4. In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the pear pieces and frozen raspberries.
7. Spoon the batter into the prepared loaf pan and smooth the surface.
8. Bake for about 1 hour or until a skewer inserted in the center comes out clean.
9. Allow the bread to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For an extra touch, dust with icing sugar before serving.
– This bread is delicious when served warm with a pat of butter or a scoop of ice cream.
– Avoid overmixing to keep the bread light and tender.
Nutrition
- Serving Size: 80g
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 150 mg
- Fat: 9g
- Saturated Fat: 5g5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55 mg