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4.8 from 30 votes

Coconut Raspberry Bread

This easy quick bread can be enjoyed for breakfast, brunch, or dessert. The coconut and raspberry combo is perfection!

Prep Time
15 mins
Total Time
1 hr 25 mins
Servings: 1 loaf
Course: Dessert , Breakfast , Bread
Cuisine: American , International , Vegetarian

Ingredients

For the bread:
  • 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
For the coconut glaze:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened
  • 1/2 teaspoon coconut extract

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
  3. In a separate medium bowl, combine the milk, coconut oil, eggs, vanilla, and coconut extract.
  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.
  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.
  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.
  7. Note-if you can't find fresh raspberries, you can use frozen berries.