Most quick bread recipes that I have tried are made with bananas. While they are very good (especially once you add chocolate!), I wanted something different. The theme for this months #TwelveLoaves challenge is berries, so I decided to make a raspberry coconut quick bread. No bananas!
I was delighted with the taste of this. The raspberries give a nice burst of flavor and the coconut provides a subtle undertone. While I used coconut and coconut oil in the batter, I think it is the coconut on the top of the bread that you really notice. It gets all nice and toasted and crunchy!
Raspberry Coconut Quick Bread
Makes 1 loaf
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup + 1 tablespoon desiccated coconut*
3/4 cup Greek yogurt
1/3 cup water
1/3 cup melted coconut oil
1 1/2 cups frozen raspberries
Preheat oven to 375 degrees.
Line a 9 x 5 inch loaf pan with aluminum foil and spray with cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 cup coconut. Add in the Greek yogurt, water, coconut oil, and eggs and stir until combined. Gently add in the frozen raspberries. Spoon the mixture into the prepared pan and sprinkle with the remaining 1 tablespoon coconut. Bake in a preheat oven for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Note: If the top looks like it is getting too brown, cover it with another piece of aluminum foil. Remove from the oven and let cool. Enjoy!
*Note: Desiccated coconut is unsweetened dried coconut and is usually found in health stores, bulk bins, or on-line. You can substitute sweetened shredded coconut, however, your batter will be a little sweeter.
Made with love, not calories!