Coconut Cranberry Bread
Recipe: #10861
October 28, 2013
Categories: Breads, Coconut, Cranberry, Brunch, Christmas Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"A great tea bread. Serve plain, or with marmalade or butter."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.