COCONUT CRANBERRY BREAD

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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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