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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating to 180°C (350°F) and line a loaf tin with parchment paper for easy removal.
- Whisk eggs, milk, and vanilla extract in a medium bowl until smooth and set aside.
- Sift flour and baking powder into a large mixing bowl, then incorporate both sugars and desiccated coconut thoroughly.
- Create a central depression in the dry ingredients and pour in the egg mixture, stirring with a wooden spoon until ingredients are fully integrated.
- Introduce melted butter and vegetable oil, gently folding 3-4 times to distribute evenly throughout the batter.
- Delicately fold chopped pears and raspberries into the mixture, ensuring minimal disruption to the fruit’s structure.
- Transfer the batter into the prepared loaf tin, using a spatula to spread evenly and create a level surface.
- Sprinkle a light dusting of flour and caster sugar across the top of the batter for added texture and sweetness.
- 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.
- Remove from oven and allow to cool slightly, which helps the bread set and makes slicing easier.
- 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