Blackberry Coconut Bread

My daughter has high school finals this week so I decided to surprise both of my kids with this blackberry coconut bread after school today. I had some fresh blackberries that weren’t getting eaten due to being a bit tart, so I grabbed them and some coconut and made this beautiful and delicious bread. The bread was full of shredded coconut which made it sweet and moist while the blackberries added a nice texture and sweet/tart flavor. My kids were thrilled to come home to warm slices of this blackberry coconut bread and loved them. They both said this bread tasted AMAZING and requested more for dessert later in the evening. My husband and I each had a slice for dessert and agree it is really delicious.

How to Make Blackberry Coconut Bread

Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Stir in sugar and coconut; mix until well combined.

In a large measuring cup, whisk together eggs, milk, coconut extract, and vanilla extract; whisk in cooled butter until very well combined.

Gradually pour the liquid mixture into the dry ingredients and stir until just combined. Fold in all but a few blackberries and pour batter into the prepared pan, spreading it into an even layer. Add the few remaining blackberries to the top of the loaf.

Place into the oven and bake for about 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.

Allow the bread to cool for a few minutes before turning out onto a wire rack to cool completely. Slice and serve. Enjoy.

Blackberry Coconut Bread

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 1 loaf

Author: Pam - For the Love of Cooking

Ingredients

• 2 ½ cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 2 cups sweetened shredded coconut
• 2 large eggs, at room temperature
• 1 ¼ cups milk
• ½ tsp coconut extract
• ½ tsp vanilla extract
• ⅓ cup unsalted butter, melted
• 1 ¼ cups fresh blackberries, divided (frozen berries will be fine, just keep frozen until right before adding to batter)

Instructions

• Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.
• In a large mixing bowl, whisk together the flour, baking powder, and salt. 
• Stir in sugar and coconut; mix until well combined.
• In a large measuring cup, whisk together eggs, milk, coconut extract, and vanilla extract; whisk in cooled butter until very well combined.
• Gradually pour the liquid mixture into the dry ingredients and stir until just combined. 
• Fold in all but a few blackberries and pour batter into the prepared pan, spreading it into an even layer. 
• Add the few remaining blackberries to the top of the loaf.
• Place into the oven and bake for about 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow the bread to cool for a few minutes before turning out onto a wire rack to cool completely.
•  Slice and serve. Enjoy.

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