Coconut Fruit/Raisin Bread

Delicious, hearty, and easy to bake bread with vegan options.

Prep time: 15 – 20 minutes                                                                                       

Cook time: 60 – 70 minutes

Total time: 75 – 90 minutes

Yields: 2 Loaves of bread

INGREDIENTS:

• 4 ½ cups Metta GF flour
• 3 cups coconut, grated (not dried or sweetened)
• ¾ cup evaporated milk (or soymilk)
• 2 sticks/8 oz butter, melted and cooled (sub vegan butter)
• 2 cups sugar
• 2 eggs, whisked (egg substitute)*
• 1 cup mixed fruit (or chopped cherry and orange peel)
• ½ cup sultana or raisins
• 4 ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 2 tsp almond essence
• 1 tsp salt

*Note: Results may vary with the egg substitute.

DIRECTIONS:

1. Preheat oven to 325 F and lightly grease parchment paper then sprinkle some Metta flour over the greased paper and place it inside the loaf pans ensuring that the lined paper extends above the edges of the loaf pan for easy pick up once baked.
2. In a large bowl, mix Metta flour, baking powder, salt, cinnamon, and nutmeg. Combine them well.
3. Then add mixed fruit, grated coconut, raisins and sugar. Mix them together. Mixture will become a bit lumpy as the fruit will be a bit wet.
4. Next, whisk the eggs or egg substitute in a small bowl then mix in the milk, melted butter, and almond essence.
5. Finally, pour the wet mixture into the large bowl with everything else and mix well until everything is incorporated into a batter. It will be almost cookie dough like, not like a cake or bread batter. Don’t knead the mixture as it will be wet, heavy, sticky, and hard to work with spoon or hands.
6. Pour the mixture evenly into the 2 bread pans, about ¾ depth of the pan. Place the 2 pans on the middle rack and bake for 60 minutes. At 60 minutes, do a toothpick test in the middle of the bread. If the toothpick coms out with dough stuck to it, bake it for another 5 – 10 minutes.
7. Once all baked, remove the pans from the oven. Let the pans stand for 15-20 minutes. Pick up the parchment paper from the sides and place the bread onto a wire rack, top-side up. Let it cool completely then cut into slices and enjoy 😋. If it crumbles as you cut, that is alright – that is natural.

Note: This recipe was created by a customer, Judy S. I’m utterly grateful for her creativity and permission to share this wonderful recipe here.

 The photo is also courtesy of Judy!

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com