Are you looking for a sweet and tropical treat that will tantalize your taste buds? If so, toasted coconut pear bread is the perfect recipe for you! This moist and fluffy bread is packed with the flavors of coconut and pear, and it's topped with a crispy coconut crust. It's the perfect bread to enjoy for breakfast, lunch, or dinner, and it's also a great gift idea.
Let's cook with our recipes!
TOASTED COCONUT BREAD
Make and share this Toasted Coconut Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven 350.
- Grease& flour a 9x5x3" loafpan.
- (dont forget to toast the coconut!).
- In a large mixing bowl,combine the first 5 ingredients.
- Make a well in the center of dough.
- Combine the other ingredients and add to doughy mixture.
- Stir until mixture is evenly moistened.
- Place dough in the prepared loafpan.
- Bake for 1 hour,or until toothpick comes out clean.
- Let the bread cool in pan for 10 minutes.
- After removing,let cool on a wire rack.
Nutrition Facts : Calories 3031.2, Fat 78.7, SaturatedFat 40.3, Cholesterol 262.7, Sodium 4271, Carbohydrate 528.2, Fiber 13.3, Sugar 241.2, Protein 56.9
PEAR BREAD
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
- Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour 15 minutes, or until a tester comes out clean.
- Remove from pan and cool to room temperature.
- Make the icing: In a small bowl combine all the ingredients until smooth.
- Spread over the top of the cooled bread.
- Enjoy. Makes a great breakfast.
PEAR COCONUT BREAD
Yield 10 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 300°F. Spread shredded coconut on a baking sheet and toast in oven for 10 minutes, stirring halfway through. Once coconut is done toasting, increase oven temperature to 350°F and grease one 9x5 loaf pan.
- 2. While coconut is toasting, in a large bowl, combine flour, baking soda, salt, cinnamon, ground ginger, and cardamom. Make a well in the flour mixture.
- 3. In a stand mixer, combine eggs and sugar. Then add coconut oil, Greek yogurt, coconut extract, and vanilla extract.
- 4. Dice pear into 1/4 inch cubes and set aside.
- 5. Pour wet mixture into dry mixture and mix with a spatula until just combined. Add in diced pear, walnuts, and toasted coconut, being careful to not over mix.
- 6. Pour batter into loaf pan*, place in oven and bake for approximately 65 minutes, or until a toothpick comes out clean and the middle of the loaf is set.
- 7. Allow bread to sit for about 15 minutes before removing from pan and placing on a cooling rack.
COCONUT TOAST
This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED PEARS WITH COCONUT BUTTERSCOTCH SAUCE
Treat yourself this weekend with oven-roasted pears smothered in a thick, nearly candied butterscotch sauce.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
- In a small skillet over medium heat, toast the coconut until golden.
- In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 429 milligrams, Sugar 32 grams, TransFat 0 grams
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
- Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
PEAR RASPBERRY COCONUT BREAD
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
Provided by Wendys Kitchen
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
- 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.
- 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.
Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 2, Cholesterol 35.2, Sodium 292.5, Carbohydrate 36.5, Fiber 2.6, Sugar 18.4, Protein 3.6
ROASTED PEAR QUICK BREAD
Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.
Provided by Erin Jeanne McDowell
Categories cakes, quick breads, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
- While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
- Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
- In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
- With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
- Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams
COCONUT TARTS WITH PRICKLY PEAR SAUCE
Provided by Rick Bayless
Categories Food Processor Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Pear Coconut Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Line bottom of each tart pan with a round of parchment or wax paper.
- Finely grind 1/3 cup almonds with sugar in a food processor (reserve remaining almonds for filling), then add bread crumbs and pulse until combined. Drizzle butter over crumbs and pulse until evenly moistened. Divide mixture among tart pans and press evenly over bottom and up side of each tart pan. Chill tart shells while making filling.
- Make filling:
- Put oven rack in middle position and preheat oven to 400°F.
- Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid through a sieve into a bowl and reserve. (If it tastes sweet, the coconut is fresh; if it tastes off, the coconut is rancid and should be discarded.) Bake coconut 15 minutes, then cool until it can be handled.
- Reduce oven temperature to 350°F.
- Break shell of coconut with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Shred coconut in cleaned food processor fitted with medium-size shredding disk or hand-grate with medium-size teardrop holes of a box grater. Measure 2 1/2 cups loosely packed coconut and reserve. Transfer remaining coconut to a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack and reserve for garnish. Leave oven on.
- While coconut toasts, bring reserved coconut liquid, cream, and sugar to a simmer in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Simmer, uncovered, stirring frequently, until reduced to about 1 cup, 25 to 35 minutes. Transfer to a large bowl, then stir in reserved 2 1/2 cups untoasted coconut, yolks, vanilla, and reserved toasted almonds (2/3 cup) until combined well.
- Put tart pans on a large baking sheet, then spoon coconut filling evenly into shells, stirring filling in between additions to get even amounts of solids and liquid and bake until filling is set and golden brown, 25 to 30 minutes. Cool tarts on a rack.
- Make sauce:
- Wearing rubber gloves, cut a 1/2-inch slice off both ends of each pear, then make a 1/2-inch-deep incision with a paring knife down side of each pear. Peel off rind, starting from incision, and discard. Coarsely chop flesh, then purée in cleaned food processor. Force pur&eacut;e through a medium-mesh sieve into a bowl using a rubber spatula.
- Bring 1 cup purée and 3 tablespoons sugar to a simmer in cleaned 1 1/2- to 2-quart heavy saucepan, stirring, then simmer briskly, stirring frequently, until reduced to 1/2 cup, 10 to 12 minutes. Transfer cooked purée to a bowl, then cool to room temperature and stir in uncooked purée. Season to taste with lime juice, additional sugar, and orange liqueur (if using).
- Using tip of a paring knife, loosen edge of 1 tart crust from pan, then invert tart into your hand, removing pan, and transfer tart, right side up, to a serving plate, then repeat with remaining tarts. Serve tarts topped with dollops of crema and sprinkled with toasted coconut, then spoon sauce around tarts.
TOASTED SODA BREAD WITH BLUE CHEESE & PEAR
This simple veggie lunch uses healthy seeded soda bread, a rich Danish blue cheese and fresh fruit for a salty-sweet combo, topped with crunchy walnuts
Provided by Sara Buenfeld
Categories Lunch, Snack
Time 12m
Number Of Ingredients 9
Steps:
- Toast the bread while you make the dressing: mash 15g blue cheese with the oil, vinegar, mustard powder, garlic and 1 tbsp water.
- Pile the salad leaves onto two plates. Spread the remaining cheese over the toast (it doesn't matter if it goes cold), top with the pear and scatter with the walnut pieces. Drizzle the dressing over the salad leaves and serve.
Nutrition Facts : Calories 378 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
Tips:
- Toast the coconut flakes before using. This will bring out their flavor and make them more aromatic.
- If you don't have coconut oil, you can use another type of oil, such as vegetable oil or canola oil.
- The bread can be stored at room temperature for up to 3 days. It can also be frozen for up to 2 months.
- To make the bread ahead of time, bake it and allow it to cool completely. Then, wrap it tightly in plastic wrap and freeze it for up to 2 months. When you're ready to serve, thaw the bread overnight in the refrigerator or at room temperature for several hours.
- Serve the bread with your favorite spread, such as butter, cream cheese, or jam. You can also sprinkle the bread with powdered sugar or cinnamon sugar.
Conclusion:
This toasted coconut pear bread is a delicious and easy-to-make treat that is perfect for any occasion. The bread is moist and flavorful, with a slightly crunchy exterior and a soft and fluffy interior. The toasted coconut adds a sweet and nutty flavor to the bread, while the pears add a juicy and refreshing sweetness. This bread is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love