Raspberry Coconut Orange Quickbread
This bread is super moist and just full of that bright, orange flavor we all love! There are just enough raspberries to give you a surprising little burst of tartness every few bites. And that coconut topping? Well, I already said all I need to say about that.
Servings 12 servings
Calories 290kcal
Ingredients
For the bread:
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup ZICO Chilled Orange Juice Blend
- 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
Instructions
- 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.
Nutrition
Calories: 290kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 145mg | Fiber: 1g | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 7.2mg | Calcium: 48mg | Iron: 1.4mg