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fruit loaded quick bread

Course Breakfast, Snack
Cuisine American
Keyword fruit, gluten free, quick bread
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 loaf

Ingredients

  • ½ cup melted coconut oil
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs at room temp
  • ¾ cup unsweetened almond milk
  • 2 cups Josie’s gluten free muffin mix
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 cups chopped mixed berries
  • ½ cup dried pineapple chunks
  • ½ cup unsweetened toasted shredded coconut

Instructions

  1. Preheat the oven to 350F. Coat a loaf tin with cooking spray.
  2. Combine coconut oil, brown sugar, and vanilla in a large mixing bowl then whisk until smooth. Next, beat in the eggs and milk until smooth.
  3. Fold in the muffin mix, baking powder, salt, and baking soda until smooth. Finally, mix in the chopped fruit, dried pineapple, and shredded coconut until everything is well combined.
  4. Pour mixture into the prepared loaf tin then bake until a knife inserted into the center comes out clean and the top is golden, about 1 hour and 20-30 minutes.