Name: Raspberry Swirl Coconut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 1/4 cups Frozen Raspberry ((note 1)); 2 tablespoons Chia Seeds ((note 2)); 1 tablespoon Lime Juice ((note 3)); 2 tablespoons Maple Syrup ((note 4)); 2 cups Self-Rising Flour ((note 5)); 1/2 cup Desiccated Coconut ((note 6)); 3/4 cup Unrefined Cane Sugar ((note 7)); 1 2/3 cups Canned Coconut Milk ((note 8)); 1/3 cup Mild-Flavor Olive Oil ((note 9))

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This Raspberry Swirl Coconut Bread is a super-moist, egg-free, dairy-free bread full of fiber from a homemade chia raspberry jam.

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Raspberry Swirl Coconut Bread

This Raspberry Swirl Coconut Bread is a super-moist, egg-free, dairy-free bread full of fiber from a homemade chia raspberry jam.

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Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 288.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Raspberry Jam to Swirl

▢ 1 ¼ cups Frozen Raspberry - (note 1)
▢ 2 tablespoons Chia Seeds - (note 2)
▢ 1 tablespoon Lime Juice - (note 3)
▢ 2 tablespoons Maple Syrup - (note 4)

Coconut Bread Batter

▢ 2 cups Self-Rising Flour - (note 5)
▢ ½ cup Desiccated Coconut - (note 6)
▢ ¾ cup Unrefined Cane Sugar - (note 7)
▢ 1 ⅔ cups Canned Coconut Milk - (note 8)
▢ ⅓ cup Mild-Flavor Olive Oil - (note 9)

Instructions

Raspberry Chia Jam

Make your jam at least 1 hour before making the bread, or the day before.
In a non-stick saucepan, add frozen raspberries, lime juice, maple syrup, and chia seeds.
Bring the medium-high heat, cook until the berries are soft, then use a fork to mash them into the pan to combine with the remaining ingredients.
Keep cooking, stirring for 1-2 minutes, until bubbly and thickened slightly.
Transfer to a glass bowl, set aside for 30 minutes at room temperature, then in the fridge for 10 minutes. You want the jam to be cold, at room temperature, not hot.
You will use 3/4 cup of this jam in the recipe, 1/2 cup in the center, and 1/4 cup on the top. Keep leftovers in the fridge in an airtight jar to serve on toast or yogurt bowls.

Coconut Bread Batter

Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with non-stick parchment paper. Set aside.
In a large mixing bowl, add the self-rising flour, desiccated coconut, and sugar. Whisk to combine.
Fold in the liquid ingredients: oil and canned coconut milk. Whisk until it forms a smooth batter.
Roughly divide the batter in half, and pour half of the batter into the prepared pan.
Grab 1/2 cup of raspberry jam, and pour dollops on top of the batter. Use a knife to swirl the jam into the batter. I created about 8-10 swirls starting from one side of the pan, going onto the other side.
Pour the remaining batter on top of the jam swirl, and spread using a rubber spatula to completely cover the raspberry jam swirl.
Grab 1/4 cup of raspberry jam, drop dollops on top of the last layer of bread batter, and use a knife to dig until the bottom of the pan, and swirl 4-6 times again.
Bake in the center rack for 50-65 minutes, or until a toothpick inserted in the center of the pan comes out clean.
Let the bread cool down for 10 minutes in the pan, then cool it down for 3 hours or overnight on a cooling rack before slicing. This is crucial! If you cut this bread lukewarm, the jam won't be set, and everything falls apart.
You can serve the bread plain or drizzle my egg-free royal icing on top.

Notes

Note 1: Or fresh raspberries, blueberries, or strawberries.

Note 2: The seeds thickened the jam. You can swap for ground flaxseeds or make a slurry with cornstarch. Stir 1 tablespoon of cornstarch with 1-2 tablespoons of cold water, and add in the pan.

Note 3: Or lemon juice, or water if you don’t like acidity in your jam.

Note 4: Or agave syrup, date syrup, or skip for no added sugar jam.

Note 5: To make 2 cups of self-rising flour, stir 3 teaspoons of baking powder per cup of all-purpose flour. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 6: Or skip if preferred, or use shredded coconut. I am using unsweetened coconut. Feel free to use the sweetened version if preferred.

Note 7: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.

Note 8: You can use packaged coconut milk, but the bread won’t be as moist. Full-fat canned coconut milk contains more fat and makes the bread crumbs moist and not dry. Shake the can before opening.

Note 9: Or any low-flavor oil of choice. I don’t recommend swapping the oil for applesauce as the bread will be gummy and dense.

Tips

Stick to Jam Measurements: Be sure to use the exact amount of jam called for in each layer. Adding too much jam can introduce excess moisture, which prevents the bread from baking through properly in the center.

Store-Bought Substitutes: If you don’t have time to make the chia jam, you can use 3/4 cup of fruit preserves instead. I suggest avoiding regular jam, as it often contains much more sugar and can make the bread overly sweet.

Storage: Store the bread leftovers in an airtight cake box in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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