Blackberry Coconut Bread
Breads and Muffins
Pam - For the Love of Cooking
sweetened shredded coconut
eggs, at room temperature
unsalted butter, melted
fresh blackberries, divided
(frozen berries will be fine, just keep frozen until right before adding to batter)
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.
Printed from FortheLoveofCooking.net