Sunday, August 13, 2017
RASPBERRY COCONUT ORANGE QUICKBREAD
RASPBERRY COCONUT ORANGE QUICKBREAD For the bread: 1/2 cup butter, room temperature 3/4 cup sugar 2 eggs 1 tablespoon orange zest 1 teaspoon vanilla extract 1/2 cup Chilled Orange Juice 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup fresh raspberries For the streusel: 1/4 cup flour 1/3 cup sweetened flaked coconut 1/3 cup brown sugar 1/4 cup cold butter, cubed Preheat oven to 350 degrees. Beat the butter and sugar together in a large bowl until creamy. Stir in the eggs, one at a time. Stir in the orange zest, vanilla, and juice until well combined. In a small bowl, mix together the flour, baking powder, and salt. Stir into the wet mixture until just combined. Batter will be very thick. Fold the raspberries into the batter. The berries will break as you stir them in. Spoon batter into a greased 9x5 loaf pan. To make the streusel, combine all of the ingredients in a small bowl and use your hands to rub the butter into the dry ingredients. When chunky and well mixed, sprinkle over the bread. Bake for 60 minutes or until a tester comes out clean. Let cool in the pan for 20 minutes before removing from the loaf pan. Cool completely before cutting.