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Pear, raspberry and coconut bread

Serves8 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

Pear raspberry coconut loaf

 4 pears
 1 cup wholemeal self-raising flour
 1 cup self-raising flour
 1 tsp baking powder
 1 tsp ground cinnamon
 ¾ cup cup raw sugar
  cup desiccated coconut
 400 ml can coconut milk
 2 eggs, lightly beaten
 ½ cup fresh raspberries
 1 tbsp raw sugar, extra

Preheat oven 180°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.


Peel and grate 2 pears. Gently squeeze to remove just a little juice. Sift the flours, baking powder and cinnamon into a bowl, add the husks in the sieve back into the bowl.


Stir in the sugar and coconut. Add the eggs, coconut milk and grated pear. Stir to combine. Gently fold in the raspberries. Spoon the into the loaf pan and smooth the surface.


Halve, core and thinly slice the remaining pears. Arrange over the loaf. Sprinkle with extra sugar. Bake for 1 hour 20 - 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Stand 15 minutes in pan before turning onto a wire rack. Slice and serve as is or toasted.

Tip - This recipe freezes well. Cut into individual slices, wrap in plastic and freeze in airtight bags
The best way to toast the loaf is either between baking paper in a frying pan or sandwich press
Packham or Williams' pears are perfect for grating and Beurré Bosc pears are great sliced for the top
Nutrition Facts

Servings 8