Pear Raspberry Coconut Bread

1. 1

   Preheat oven to 180u00b0C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.