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+ servings

Coconut Raspberry Bread

This easy quick bread can be enjoyed for breakfast, brunch, or dessert. The coconut and raspberry combo is perfection!
5 from 2 votes


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 1/2 x 4 1/2 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.