raspberry, pear & coconut loaves

The countdown to Christmas has officially begun! And Miss G. won’t let me forget it, she chats all things Christmas all. day. long.

Even though it’s still November our days are already entirely Christmas themed. We pen letters to Santa, craft sleighs from egg cartons, read stories about reindeer, snowmen & elves and of course Grace must watch a Christmas movie each evening before bed (as I sit here writing this very post we’re watching the classic Dr Seuss’ The Grinch Who Stole Christmas).

It’s an absolute miracle our Christmas tree and decorations aren’t up yet. Miss G. has been begging me! To keep her a little distracted from Christmas we’ve been busy in the kitchen & our latest lovely little creations are scrumptious…raspberry, pear & coconut mini loaves.

I’ve been putting my mini loaf pan to good use over the past couple of months, they’re slightly bigger than regular muffins, freeze awesomely & are completely cute!!!

Today’s loaves are a sublime mix of sweet juicy pear, tart raspberries & shredded coconut. The pears do most of the sweetening in the batter so there’s not much need for sugar, we kept it to a minimum & used a half cup of rapadura sugar. To echo sweetness a little further we decided to add a little vanilla bean paste too which worked beautifully.

This recipe makes 12 mini loaves. Once baked & cooled, we wrapped half of the loaves and popped them into a freezer safe container to stash away in the deep freeze for another day. These types of loaves freeze & defrost beautifully & they’re awesome in the lunch box too!

These gorgeously golden loaves are tender, low in refined sugar, chock full of fruit & made with wholemeal flour making them perfect for baby led weaning beginners! The texture is quite moist and not too crumbly making them very easy for little hands to pick up & nibble on with ease.

To create your own batch of raspberry pear and coconut loaves simply…

Begin by preheating the oven to 180 degrees celsius (350F) and grease a 12 hole mini loaf pan. Set aside.

Place the yoghurt, eggs, coconut oil, vanilla bean paste, rapadura sugar and milk into a large bowl and whisk to combine.

Add the wholemeal (wholewheat) flour and baking powder and stir to combine.

Fold through the coconut, raspberries and pear.

Evenly divide the mixture between the prepared tin. Top each loaf with a sprinkle to raspberries and coconut and bake for 15-20 minutes or until golden and when a skewer inserted removes cleanly.

Allow to cool for 5-10 minutes before placing the loaves on a wire rack to cool completely.

Serve alongside a few sliced strawberries.

raspberry, pear & coconut loaves

makes 12

INGREDIENTS

1 cup (250 ml) plain or greek yoghurt

2 eggs

1/2 cup (125 ml) milk

1/2 cup (125 ml) coconut oil, melted and cooled

1/2 cup (110 grams) rapadura sugar (or coconut sugar)

1 tablespoon vanilla bean paste

2 cups (300 grams) wholemeal (wholewheat) plain flour

2 teaspoons baking powder

1 cup (80 grams) shredded unsweetened coconut, plus 2 tablespoons

1 cup raspberries, plus 1/3 cup

2 pears, grated

METHOD

Preheat oven to 180 degrees celsius (350 F) and grease a 12 hole mini loaf pan (if not using silicone). Place the yoghurt, eggs, milk, coconut oil, sugar and vanilla bean paste into a large bowl. Whisk to combine. Add the flour and baking powder and mix to combine. Gently fold through the coconut, raspberries and pear. Divide the batter evenly between the prepared pan. Evenly divide the remaining coconut and raspberries between the loaves and bake for 15-20 minutes or until golden and a skewer inserted removes cleanly. Allow to cool for 15 minutes or so before placing the loaves onto a wire rack to cool completely. Enjoy x

You may also like…

banana coconut breakfast loaves

raspberry oat bars

raspberry coconut cookies

Comments

courtney says

November 19, 2015 at 7:56 pm

These look delicious! If I wanted to use regular muffin tins, how long should I bake them for?

Love your site!
Courtney (mom to 2, Brooklyn, ny)

- mylovelylittlelunchbox says
  
  January 21, 2016 at 9:01 am
  
  Oh about 12 minutes. Happy baking xxx
  
Jo says

January 27, 2017 at 10:04 am

Hi, these look yum! Can I substitute vanilla bean paste only because I don’t have.
Thankyou!

- mylovelylittlelunchbox says
  
  January 30, 2017 at 2:30 am
  
  Hi Jo! Vanilla extract works beautifully too. Happy baking X
  
Kelly Hou says

August 17, 2017 at 7:24 am

Hello! This recipe looks really good and I’d like to try it soon, however i don’t have a 12 hole mini loaf pan. Instead, I have one of those rectangular (i think around 9 inches by 5 inches) loaf pans. How long would I need to bake the batter for if I used my loaf pan?

- mylovelylittlelunchbox says
  
  July 17, 2018 at 2:00 am
  
  Hi Kelly. Your loaf pan will work just as beautifully. Will require at least 45 minutes in the oven. If the loaf is browning too quickly (and the centre isn’t quite cooked) cover the loaf with foil and pop it back into the oven until cooked through. Kayla xx
  
Michelle Dawson says

October 7, 2017 at 8:28 am

Hi, please could you tell me if the coconut oil could be substituted for something else? Thank you!

- mylovelylittlelunchbox says
  
  July 17, 2018 at 1:53 am
  
  Yes, either lightly flavoured olive oil or melted butter. Hope that helps. Kayla xx