Blueberry Coconut Bread

Name: Blueberry Coconut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup coconut milk (well mixed); 1/2 cup granulated sugar; 1/4 cup vegetable oil; 1 large egg (room temperature); 1 teaspoon vanilla extract; 1 cup blueberries (fresh or frozen); 1/2 cup unsweetened shredded coconut

75 min 12 slices Easy

All Recipes

Enjoy a slice of this moist and flavourful blueberry coconut bread for breakfast or as a delightful snack.

Prep

15 min

Cook

50 min

Total

75 min

Servings

Difficulty

Easy

There's something incredibly comforting about a freshly baked loaf of bread, and when it's infused with the tropical sweetness of coconut and the juicy burst of blueberries, it becomes irresistible. This blueberry coconut bread is a charming addition to any breakfast table, bringing together the best of both fruity and nutty worlds. Perfect for a leisurely weekend breakfast or a quick weekday snack, this bread is not only simple to make but also incredibly satisfying. The combination of blueberries and coconut creates a moist texture that will have you reaching for another slice.

Instructions

Preheat oven

Preheat your oven to 350°F (180°C) and lightly grease a 9x5 inch loaf pan.

Pro tip: Line the pan with parchment paper for easier removal.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, mix the coconut milk, sugar, vegetable oil, egg, and vanilla extract until well combined.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can make the bread tough.

Fold in blueberries and coconut

Gently fold in the blueberries and shredded coconut into the batter.

Pro tip: If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.

Transfer to pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents the bottom from becoming soggy.

💡

Tips & Tricks

Use fresh or frozen blueberries for best results.
Ensure the coconut milk is well mixed before measuring.
Do not overmix the batter to keep the bread tender.
Let the bread cool completely before slicing for clean cuts.

Frequently Asked Questions

What makes blueberry bread moist?

The combination of coconut milk and oil helps keep the bread moist.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Add them directly to the batter without thawing.

How should I store the bread?

Store the bread wrapped in plastic wrap at room temperature for up to 3 days.

Can I make this bread gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

Can I add nuts to this recipe?

Yes, adding nuts like almonds or walnuts can add crunch and extra flavour.

Serving Suggestions

This blueberry coconut bread is best served with a pat of butter or a spread of cream cheese. Pair it with a hot cup of coffee or a cold glass of milk for a complete breakfast experience. To store, wrap the bread tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 3 days at room temperature. For longer storage, freeze individual slices wrapped in foil and place them in a freezer-safe bag for up to 2 months.

Nutrition per serving

190

Calories

Protein

Fat

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