Coconut Cranberry Bread
Elevate your baking game with this irresistibly moist and flavorful Coconut Cranberry Bread, a perfect blend of tropical sweetness and tart, fruity bursts. This easy-to-make quick bread combines shredded unsweetened coconut, dried cranberries, and a hint of orange zest for a vibrant twist on traditional loaves. The use of creamy coconut milk ensures every bite is tender and rich, while the subtle vanilla aroma ties everything together beautifully. Ready in just over an hour, this loaf is ideal for breakfast, brunch, or as an afternoon snack alongside a warm cup of tea. Simple to prepare and packed with texture, this Coconut Cranberry Bread is a delightful treat the whole family will savor. Perfect for gifting or enjoying fresh from the oven—just slice, serve, and watch it disappear!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup shredded unsweetened coconut
- 1 cup dried cranberries
- 2 large eggs
- 1 cup coconut milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Stir in the shredded coconut and dried cranberries, ensuring they are evenly distributed throughout the dry mixture.
In a separate medium bowl, beat the eggs lightly. Add the coconut milk, vegetable oil, vanilla extract, and orange zest, and whisk until smooth and combined.
Pour the wet ingredients into the dry ingredients and fold them together using a spatula. Be careful not to overmix; stir until the batter just comes together and no streaks of flour remain.
Transfer the batter to the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve your Coconut Cranberry Bread as is, or with butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 318.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
