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    You are in: Home / Australian / Pear Raspberry Coconut Bread Recipe
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    Pear Raspberry Coconut Bread

    Pear Raspberry Coconut Bread. Photo by Baby Kato

    1/2 Photos of Pear Raspberry Coconut Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Wendys Kitchen's Note:

    I was looking for a recipe for a pear and raspberry bread/loaf. Found this on www.taste.com.au. Highly recommend this site for lots of good Australian recipes. Recipe by Gemma Purcell

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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.

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    Ratings & Reviews:

    • on December 11, 2013

      35

      Thank you for sharing your recipe Wendys Kitchen. This recipe made a dense cake full of raspberries and pear. It had a nice flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pear Raspberry Coconut Bread

    Serving Size: 1 (103 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 185.4
     
    Calories from Fat 27
    14%
    Total Fat 3.0 g
    4%
    Saturated Fat 2.0 g
    10%
    Cholesterol 35.2 mg
    11%
    Sodium 292.5 mg
    12%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 2.6 g
    10%
    Sugars 18.3 g
    73%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    light coconut milk

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