Coconut Cranberry Bread

Prep Time
Cook Time
1h 15m
Ready In

"A great tea bread. Serve plain, or with marmalade or butter."

Original recipe yields 10 servings


  • Serving Size: 1 (93.2 g)
  • Calories 250.3
  • Total Fat - 9 g
  • Saturated Fat - 3 g
  • Cholesterol - 42.3 mg
  • Sodium - 317.5 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 17.4 g
  • Protein - 4.5 g
  • Calcium - 121.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.

Step 2

In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.

Step 3

In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.

Step 4

Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.

Step 5

Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.

Step 6

Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

Tips & Variations

No special items needed.


Peggy Bright

This bread is sensational. We've been visiting twissis in Iceland and she made this recipe as one of many treats for us to try. I can't wait to get home and make this for myself. I thought the coconut flavour came through beautifully. I'll also use dried cranberries (what we can easily get in Australia) and soak them in the pineapple juice. Thanks so much for sharing this keeper.

review by:
(15 Nov 2017)

TwisSis RIP Forever in our Kitchen

Made for the FF&F "Think Pink" event, altho the pink color isn't seen in my pic. A pic of a cut piece will post later today. I used dried cranberries soaked in the pineapple juice & added last to the prepared batter, & I also used a cognac extract. The baking process was a bit tense as it seemed the batter might overflow the baking pan, but it rose to a lovely height & was perfectly done at 50 min. We both loved it, but I felt the coconut flavor & texture were mostly lost & I wonder if using coconut milk instead of buttermilk might give that flavor a boost. Thx for sharing this recipe, Mike. It will definitely be repeated.

(13 Oct 2017)


wonderful bread that is very different from the usual cranberry bread. I skipped the extract but otherwise made as directed. Thanks for sharing!

review by:
(9 Dec 2014)