Coconut Raspberry Bread-this easy coconut quick bread is dotted with fresh raspberries and drizzled with a sweet glaze! Serve for breakfast, brunch, or dessert!
It’s been a busy summer and I have been neglecting our local farmers market. Sad, I know. I used to go every Saturday, but this summer has been difficult with the boys. We are usually busy with other things on the weekends and getting the boys ready and loaded in the van is an event. Plus, it is hard to push the double stroller through the crowds. So, I’ve been a farmers market slacker. I am hanging my head in shame.
Well, last Saturday I made it to the market and I am so glad I did. I came home with bags of fresh vegetables and fruit. I hit the jackpot! I bought a few baskets of beautiful raspberries and I couldn’t wait to use them in a special recipe. I made a loaf of Coconut Raspberry Bread and it didn’t last long!
Coconut and raspberry is one of my favorite combos, especially during the summertime. I knew the two would come together to create an amazing loaf of sweet bread!
I used Almond Breeze’s Almondmilk Coconutmilk Original Unsweetened to make my bread. It has the perfect hint of coconut and made my bread super moist. I also added coconut oil, coconut extract, sweetened flaked coconut, and my fresh market raspberries!
I drizzled a sweet coconut glaze over the top, which makes the bread more like cake, but I am calling it bread so I don’t feel guilty about the two pieces I ate for breakfast:)
The bread has a nice coconut flavor with bursting raspberries inside! The glaze really is the icing on the cake…I mean bread:)
Hit up your local farmers market for some raspberries and make this Coconut Raspberry Bread. It is the perfect summertime treat!
Coconut Raspberry Bread
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
- Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
- In a separate medium bowl, combine the milk, coconut oil, eggs, vanilla, and coconut extract.
- 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.
- 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.
- 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.
- Note-if you can't find fresh raspberries, you can use frozen berries.
Have you tried this recipe?
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Disclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.
Oh my, totally agree on the double stroller, we have 2 young kiddos two and ours is just a cheap one we got at a thrift store. Does not move well! It’s so hard to push through the crowds. But yes, we love scoring big at Farmer’s Markets and local roadside stands, so cheap. Peppers and zucchini for 50 cents!!!! This bread look so scrumptious, in particular, the coconut glaze. Yummy.
What a beautiful quick bread!
This bread is gorgeous! I love coconut and raspberries together too. Perfect summer flavors! 🙂
My friend invited me to visit our local farmer’s market this coming Saturday. So, this recipe is the perfect find! I think this will be the perfect treat to prepare and indulge in after our trip (definitely with a cup of tea).
Have fun at the market and enjoy the bread!
I love the coconut thanks to its sweet and a little bit creamy flavor to me, thus I’m running into any recipes with coconuts regardless of how it is cooked, how long it may take or any others. I don’t care just knowing that I’m going to taste coconut. Just go ahead. I will make yours right now.
Oh my yum. I love raspberries and coconut – but combined?! YES. My sister-in-law is coming at the end of the month with her family and I might have to impress with this. Going to try a GF version with a mix of GF flour and coconut flour. And sub raw honey for the sugar. We shall see how it turns out. Thanks for the inspiration!!
You are welcome! Let me know how it goes!
Love the raspberries in this bread!
Looks so moist! Can’t wait to try!
ok, what a great idea with the coconut milk!! I’m going to try this in our banana bread too!
Yes! It is good in banana bread too!
oh yum Maria! this looks SOOOO good!!!
I think I’ll add some white chocolate chips to frosting. Yum.
Love that idea!
Looks so good, would love a piece right now. I’m going to have to try this one. Thanks!
Oh my gosh, I can almost smell the raspberries and coconut from here! Pinning!
Looks so delicious, I would serve it for breakfast, brunch AND dessert!!
This look delicious! I love coconut and raspberries 🙂
Love, love, love this recipe!!!
This is BEAUTIFUL! What do you think about using white whole wheat flour and subbing in some blueberries?
Could the almond milk be replaced with actual dairy or is there another substitute that will keep the bread as moist? I have a severe nut allergy.
This looks delicious. thank you for your share!
Hmm…looks really yummy. Thanks for sharing the recipe.
Think this would work if i swapped raspberries for pineapple?
Hi, this coconut raspberry bread really looks so tasty! The picture are just wonderful. I’ll give this recipe a try this weekend for sure. Cooking is my favorite hobby. Thanks for sharing.
Soooo delicious!! The bread was moist and super coconutty! Make sure the milk and eggs are at room temperature or the oil will solidify all over again. I didn’t care for the glaze — not a fan of the flavor of powdered sugar — but really liked the bread!
Glad you liked the bread!
I used golden and red raspberries, and tossed them in a little corn starch to keep them from sinking to the bottom of the batter. I used So Delicious Coconut beverage instead of the Almond Breeze coconut milk because that is what I had on hand. The bread tastes amazing, and it smelled so good coming out of the oven, that I completely forgot to make the glaze! So, if you don’t want the added sweetness of the glaze, I can attest to the delicious flavor of the bread sans glaze.