Coconut Cranberry Bread
Ingredients
- 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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
842
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).