I never get tired of my favorite coconut bread recipe, nor do I get tired of putting new variations on it. Coconut gives the bread a lovely flavor on its own, but it is a flavor that goes well with so many other ingredients from floral tropical fruit to bittersweet dark chocolate. This Blackberry Coconut Bread offers a fruity variation on my basic coconut bread, adding gorgeous pops of color throughout the bread, in addition to bringing their unique jammy flavor to the recipe.
Blackberries have a long growing season and you can often find them through the beginning of November, long after other berries have come and gone. As a result, I typically make this bread with fresh blackberries. That said, you can substitute frozen berries for fresh if that is what you have on hand. If using frozen berries, do not defrost them before using. Instead, toss them in a few teaspoons of flour to prevent them from bleeding into the batter, then fold them in as you would the fresh berries. A bread made with frozen berries may take a few additional minutes to bake.
The bread is best within a day or two of baking. I enjoy it served as-is, but it is also delicious when served with a side of butter, jam or cream cheese. It has a tight, tender crumb and delivers plenty of both coconut and blackberries in every bite. It’s an excellent bread for breakfast or brunch, but it is just sweet enough that it can double for dessert if you serve it with a side of whipped cream.
Blackberry Coconut Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 cups shredded coconut (Sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla extract
1/3 cup butter, melted and cooled
1 1/4 cups blackberries, fresh or frozen
Preheat oven to 350F. Grease and flour a 9Ã—5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes 1 loaf.