Gluten-Free Raspberry, Almond Loaf

Prep Time
Cook Time
1h 15m
Ready In

"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of the recipe is Gluten-Free Raspberry, Almond and Coconut Loaf."

Original recipe yields 8 servings


  • Serving Size: 1 (177.6 g)
  • Calories 443.5
  • Total Fat - 23.7 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 242.1 mg
  • Sodium - 212.4 mg
  • Total Carbohydrate - 47.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 30.7 g
  • Protein - 14 g
  • Calcium - 211.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 12cm x 22cm medium loaf pan and line base and sides with baking paper, extending paper 2cm above pan edges.

Step 2

Sift flour and baking powder into a large bowl and then stir in almond meal and coconut and make a well in the centre.

Step 3

Combine butter, sugar, milk, eggs and rind in a jug and add to flour mixture and stir until just combined.

Step 4

Add raspberries and fold in gently and then spoon mixture into prepared pan and smooth over top and sprinkle with slivered almonds.

Step 5

Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour, or until a skewer inserted into the centre comes out clean.

Step 6

Remove and stand loaf in pan for 15 minutes and then turn out onto a wire rack to cool.

Tips & Variations

No special items needed.