Coconut Raspberry Bread
Ingredients
The bread
-
1½
cups
all-purpose flour
-
½
teaspoon
salt
-
1
teaspoon
baking powder
-
1
cup
granulated sugar
-
¾
cup
Almond Breeze Almondmilk Coconutmilk Original Unsweetened
-
½
cup
melted coconut oil
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1
teaspoon
coconut extract
-
½
cup
sweetened flake coconut
-
1
cup
fresh raspberries
The coconut glaze
-
1
cup
powdered sugar
-
1½
tablespoons
Almond Breeze Almondmilk Coconutmilk Original Unsweetened
-
½
teaspoon
coconut extract
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with cooking spray.
- In a large bowl, whisk together the flour, salt, baking powder, and sugar.
- In another bowl, mix the milk, coconut oil, eggs, vanilla, and coconut extract.
- Combine the wet ingredients with the dry ingredients and stir until mixed.
- Gently fold in the sweetened flake coconut and raspberries.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes.
- Once baked, cool the loaf for 15 minutes before removing it from the pan.
- Prepare the glaze by whisking together powdered sugar, milk, and coconut extract.
- Drizzle the glaze over the cooled bread, slice, and serve.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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