Best Coconut Cranberry Bread Recipes

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ALMOND & CRANBERRY COCONUT BREAD



Almond & Cranberry Coconut Bread image

Here's an all-around great bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. -Rosemary Johnson, Irondale, Alabama

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

2 cups sweetened shredded coconut
1 cup slivered almonds
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 cup vanilla yogurt
1 teaspoon almond extract
4-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) cream of coconut
1 cup dried cranberries

Steps:

  • Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 273 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

EASY CRANBERRY QUICK BREAD WITH COCONUT-TOPPED CREAM CHEESE FROSTING



Easy Cranberry Quick Bread with Coconut-Topped Cream Cheese Frosting image

Discover a magical combination of flavors with this Easy Cranberry Quick Bread with Coconut-Topped Cream Cheese Frosting recipe. Made with white cake mix, sour cream, dried cranberries, coconut, cream cheese and more, this cranberry quick bread will be a new family-favorite.

Provided by My Food and Family

Categories     Bread

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup dried cranberries
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 cup powdered sugar
1/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350ºF.
  • Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.) Stir in cranberries.
  • Spoon into 3 greased and floured mini loaf pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
  • Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
  • Sprinkle with coconut.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CRANBERRY COCONUT ORANGE BREAD



Cranberry Coconut Orange Bread image

This is a fabulous recipe I make every fall when the cranberries are in season! My family just LOVES this moist, flavorful bread! I like to have it a bit toasted (in the toaster oven) with cream cheese on it :-) Enjoy!!

Provided by FabulousMissV

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 9

4 cups flour
2 cups white sugar
3 teaspoons baking powder
2 teaspoons salt
1/2 cup shortening
1 1/2 cups orange juice
2 beaten eggs
2 cups coconut
1 (12 ounce) bag cranberries (or 3 1/2 cups fresh Cranberries)

Steps:

  • Sift together dry ingredients and cut in shortening. When shortening has been incorporated add orange juice, eggs and coconut. When all ingredients have been mixed smoothly together, fold in cranberries.
  • Spray two loaf pans with cooking spray and fill 3/4 full with batter. Bake in a 350 degree oven for one hour (check it at 50 min) or until a knife inserted into the center comes out clean. Be careful not to over cook - as this will be dry.
  • After removing from the oven, separate the bread from the sides of the pans with a knife and turn out loaves onto a cooling rack. Let sit at least 3 hours before cutting. If you try to cut the bread when it's hot, it will fall apart on you :-).

EASY CRANBERRY QUICK BREAD WITH COCONUT-TOPPED CREAM CHEESE FROSTING



Easy Cranberry Quick Bread with Coconut-Topped Cream Cheese Frosting image

Discover a magical combination of flavors with this Easy Cranberry Quick Bread with Coconut-Topped Cream Cheese Frosting recipe. Made with white cake mix, sour cream, dried cranberries, coconut, cream cheese and more, this cranberry quick bread will be a new family-favorite.

Provided by @MakeItYours

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup dried cranberries
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 cup powdered sugar
1/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350ºF.
  • Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.) Stir in cranberries.
  • Spoon into 3 greased and floured mini loaf pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
  • Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
  • Sprinkle with coconut.

COCONUT CRANBERRY BREAD



Coconut Cranberry Bread image

Make and share this Coconut Cranberry Bread recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsweetened coconut, shredded
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup buttermilk
1 cup unsweetened pineapple juice
2 large eggs
1/4 cup canola oil
1 teaspoon rum extract (or vanilla extract)
1 cup cranberries, chopped (fresh or frozen-no need to thaw)

Steps:

  • Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
  • In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
  • In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
  • Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
  • Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
  • Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

Nutrition Facts : Calories 346.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 37.5, Sodium 321.2, Carbohydrate 43.4, Fiber 4, Sugar 19.6, Protein 5.3

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