Coconut Raspberry Bread
Total Time
1 hour and 25 minutes
Prep Time
15 minutes
Rating
4.8 out of 5 stars
(10)
Ingredients
1 serving
- 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
- 1 cup powdered sugar
- 1 1/2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 1/2 teaspoon coconut extract
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Preparation
Step 1
Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
Step 2
In a large bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
Step 3
In a separate medium bowl, combine the milk, coconut oil, eggs, vanilla, and coconut extract.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Note-if you can't find fresh raspberries, you can use frozen berries.
Step 8
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