Pear, Raspberry & Coconut Bread

So I may have mentioned once or twice that I bake when I’m depressed. And that I’m not a very good baker.

I try, but a recipe has to be pretty idiot proof for me to pull it off.

So when I found this recipe for this pear, raspberry and coconut loaf, I set myself a challenge and made a bet with my husband (Sorry can’t repeat the terms of the bet in public) that I wouldn’t botch it!

So I followed the recipe, made a mess of myself and my kitchen and stared into the oven willfully, hoping and praying that this bloody bread would work out.

Now, I must admit. My photo isn’t that appealing, I mean, it doesn’t make my mouth water. Truth to be hold, it’s not an entirely attractive looking loaf, but it was certainly tasty and yes, I won the bet. WOOP WOOP!

Ingredients

• 2 Josephine pears, peeled, quartered, core removed (I used canned pears)
• 2 cups (300g) self-raising flour, sifted
• 1 cup (85g) desiccated coconut
• 1/2 cup (115g) caster sugar
• 270g can Ayam light coconut milk
• 2 eggs
• 1/2 tsp vanilla extract
• 1 cup (120g) frozen raspberries

Method

1. Preheat oven to 180°C. Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
2. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.
3. Gently stir in the pears and frozen raspberries make sure you don’t over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.