Cranberry Coconut Orange Bread
Brighten up your baking with this irresistible Cranberry Coconut Orange Bread, a delightful fusion of tangy fresh cranberries, zesty orange, and tropical shredded coconut. This quick bread recipe is perfect for breakfast, brunch, or a festive afternoon treat, combining the tartness of citrus and cranberries with a subtle hint of sweetness in every bite. With just 15 minutes of prep time, this easy-to-make loaf boasts a moist and tender crumb, achieved with a simple mix of pantry staples and vibrant fresh ingredients. Whether enjoyed warm from the oven or toasted with a smear of butter, this loaf is a show-stopping centerpiece for any gathering during the holiday season—or any time you're craving a burst of fruity flavor.
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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 tablespoon Orange zest
- 0.75 cup Orange juice
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries (coarsely chopped)
- 0.75 cup Shredded unsweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly flour it, or line with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Stir in the orange zest to evenly distribute its flavor throughout the dry ingredients.
In a separate medium-sized bowl, combine the orange juice, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold together with a spatula or wooden spoon until just combined—do not overmix.
Fold in the chopped cranberries and shredded coconut to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of Cranberry Coconut Orange Bread as-is or with a light spread of butter. Enjoy!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 132 mg | 3% | |
*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.
