The Perfect Pear, Raspberry & Coconut Bread Recipe for Beginners

Crafting a delightful pear, raspberry & coconut bread brings pure joy to home baking adventures.

Sweet aromas will soon fill your kitchen with warmth and comfort.

Ripe pears mingle beautifully with tart raspberries, creating a symphony of flavors.

Coconut adds a subtle tropical twist that makes this recipe truly special.

Soft crumbs promise a moist and tender texture that melts in your mouth.

Light and fragrant, this bread works perfectly as a breakfast treat or afternoon snack.

One slice will transport you to a cozy culinary paradise, beckoning you to savor every delectable bite.

Pear, Raspberry, and Coconut Bread Favorites

• Delightful Flavor Fusion: Combines the sweet softness of pears with tangy raspberries and rich coconut, creating a sophisticated and unique taste experience that surprises and delights the palate.
• Beginner-Friendly Baking: Requires simple mixing techniques and basic ingredients, making it perfect for novice bakers who want to create an impressive homemade treat without complex skills.
• Versatile Serving Options: Enjoyable as a breakfast bread, afternoon snack, or elegant dessert, with serving suggestions like warm butter or a dusting of icing sugar that elevate its appeal for different occasions.
• Seasonal Adaptability: Adaptable recipe that works beautifully with seasonal fruit variations, allowing home bakers to experiment and personalize the bread throughout the year.

Ingredients Needed for Pear Raspberry Coconut Bread

• Pear: Fresh, sweet fruit that adds moisture and natural sweetness to the bread.
• Raspberry: Tangy berries that provide bursts of bright flavor and color.

• Flour: Provides structure and foundation for the bread.
• Baking Powder: Helps the bread rise and creates a light, fluffy texture.
• Desiccated Coconut: Adds tropical flavor and subtle crunch to the bread.
• White Sugar, Brown Sugar: Contribute sweetness and help with caramelization.

• Eggs: Bind ingredients together and provide richness.
• Milk: Adds moisture and helps create a tender crumb.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• Melted Butter, Vegetable Oil: Provide moisture and contribute to a soft texture.

• Caster Sugar: For sprinkling on top to create a sweet, crisp crust.
• Flour (for dusting): Helps create a light topping and prevents sticking.

How to Bake Pear Raspberry Coconut Bread

Step 1: Prepare The Oven And Baking Tin

Warm up your oven to 180°C (350°F). Line a standard loaf pan with baking paper, ensuring complete coverage for easy bread removal.

Step 2: Create Liquid Mixture

• Eggs
• Milk
• Vanilla extract

Set the wet mixture aside while preparing other ingredients.

Step 3: Combine Dry Ingredients

Sift flour and baking powder into a large mixing bowl.

• White sugar
• Brown sugar
• Desiccated coconut

Mix thoroughly to distribute ingredients evenly.

Step 4: Merge Wet And Dry Ingredients

Create a small well in the center of dry ingredients.

Pour in the egg mixture. Stir with a wooden spoon until ingredients are completely incorporated.

Step 5: Add Moisture And Fruit

• Melted butter
• Vegetable oil

Gently mix 3-4 times. Carefully fold chopped pears and raspberries into the batter, avoiding overmixing.

Step 6: Transfer To Baking Tin

Pour batter into prepared loaf pan. Smooth the surface using a spatula for even baking.

Step 7: Final Touches Before Baking

Lightly dust the top with flour. Sprinkle caster sugar across the surface for a beautiful golden crust.

Step 8: Bake To Perfection

Bake in the preheated oven for 1 hour and 10 minutes. Check doneness by inserting a skewer into the center – it should come out clean.

Step 9: Cool And Rest

Allow bread to cool slightly in the pan before removing and slicing.

Step 10: Serve And Enjoy

Serve warm with a pat of butter.

Optional: Dust with powdered sugar for extra sweetness.

Tips for Moist Pear Raspberry Coconut Bread

• Toss chopped pears and raspberries in a little flour before adding to the batter to stop them from falling to the bottom of the bread.
• Use ripe, juicy pears to ensure the bread stays tender and doesn't dry out during baking.
• Reduce sugar slightly if using very ripe, sweet pears or add a bit more if using less sweet fruit varieties.
• Insert a skewer at multiple points to ensure the bread is fully cooked, especially around fruit pieces that can make the center appear undercooked.
• Wrap cooled bread in plastic wrap or store in an airtight container to maintain freshness for 3-4 days at room temperature.

Flavorful Variations of Pear Raspberry Bread

• Tropical Paradise Bread: Replace raspberries with diced mango and add a splash of coconut rum for a vibrant, island-inspired flavor profile.
• Autumn Spice Loaf: Swap raspberries for diced apples, and incorporate ground cinnamon, nutmeg, and a touch of ginger to create a warm, cozy bread perfect for fall.
• Chocolate Berry Fusion: Mix in dark chocolate chips and use a combination of blueberries and raspberries for a rich, decadent version of the original recipe.
• Nutty Crunch Variation: Fold in chopped macadamia nuts and toasted almond slivers to add texture and depth to the bread's flavor and create a more substantial bite.

Pairings for Pear Raspberry Coconut Bread

• Pair with Smooth Café Latte: The creamy, rich espresso with steamed milk beautifully complements the sweet and fruity bread, balancing its delicate flavors and enhancing the coconut's subtle nuttiness.
• Serve with Vanilla Bean Whipped Cream: Dollop a light, airy vanilla-infused cream alongside the bread to amplify its moisture and add an elegant, luxurious touch that highlights the pear and raspberry's natural sweetness.
• Match with Chilled Riesling: A crisp, slightly sweet white wine brings out the bread's fruity notes, providing a refreshing counterpoint to the dense, rich texture and creating a delightful dessert experience.

Best Ways to Store Pear Raspberry Bread

Store cooled bread in an airtight container for up to 4 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.

Slice bread before freezing, place parchment paper between slices. Wrap securely in freezer bag or plastic wrap, store for 2-3 months. Thaw at room temperature for 1-2 hours.

Warm slices at 150C (300F) for 5-7 minutes until heated through. Cover with foil to prevent over-browning.

Warm individual slices for 10-15 seconds. Add a small pat of butter for extra moisture and flavor.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just add them directly to the batter without thawing to prevent color bleeding and maintain their shape.

• Is it possible to make this bread gluten-free?

Absolutely! Replace the regular flour with a gluten-free all-purpose flour blend to create a gluten-free version of this bread.

• How ripe should the pears be for this recipe?

Choose pears that are slightly firm but ripe. Overly soft pears might turn mushy during baking, while very hard pears won’t blend well with the bread’s texture.

• Can I reduce the sugar in this recipe?

You can reduce the sugar by about 25% without significantly affecting the bread’s texture, but it might slightly alter the sweetness and moisture level.

Easy Pear, Raspberry & Coconut Bread Recipe

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4.6 from 12 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Homemade Pear, Raspberry & Coconut Bread delivers a perfect balance of fruity sweetness and tender crumb. Delightful slices promise comfort with each bite, inviting you to savor this simple yet elegant Mediterranean-inspired treat.

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Ingredients

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Main Ingredients:

• 2 large pears, cored and chopped
• 150 grams (5.3 ounces) raspberries (fresh or frozen)
• 1 1/2 cups desiccated coconut

Dry Ingredients:

• 2 1/2 cups plain flour
• 2 teaspoons baking powder
• 2/3 cup caster sugar
• 1/3 cup brown sugar

Wet Ingredients:

• 2 eggs
• 1 1/4 cups milk
• 4 tablespoons melted butter
• 4 tablespoons vegetable oil
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 180°C (350°F) and line a loaf tin with parchment paper for easy removal.
2. Whisk eggs, milk, and vanilla extract in a medium bowl until smooth and set aside.
3. Sift flour and baking powder into a large mixing bowl, then incorporate both sugars and desiccated coconut thoroughly.
4. Create a central depression in the dry ingredients and pour in the egg mixture, stirring with a wooden spoon until ingredients are fully integrated.
5. Introduce melted butter and vegetable oil, gently folding 3-4 times to distribute evenly throughout the batter.
6. Delicately fold chopped pears and raspberries into the mixture, ensuring minimal disruption to the fruit’s structure.
7. Transfer the batter into the prepared loaf tin, using a spatula to spread evenly and create a level surface.
8. Sprinkle a light dusting of flour and caster sugar across the top of the batter for added texture and sweetness.
9. Place in the preheated oven and bake for 1 hour 10 minutes, checking doneness by inserting a skewer into the center – it should emerge clean.
10. Remove from oven and allow to cool slightly, which helps the bread set and makes slicing easier.
11. Slice and serve warm, optionally garnishing with a pat of butter and a delicate sprinkle of icing sugar for extra indulgence.

Notes

• Prevent fruit from sinking by tossing chopped pears and raspberries in a light dusting of flour before folding into the batter.
• Swap dairy milk with almond or oat milk for a dairy-free version that maintains moisture and tender crumb.
• For a lower sugar option, reduce caster sugar by 25% and replace with stevia or monk fruit sweetener without compromising texture.
• Ensure even baking by rotating the loaf tin halfway through cooking to prevent uneven browning and promote consistent rising.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 255
• Sugar: 15 g
• Sodium: 170 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 40 mg