Cranberry and Coconut Bread

Happy 2014, everyone! I’m starting the year off with a cranberry bread—a simple, sweet treat that comes together in just ten minutes. I added some coconut and chocolate chips to balance out any tartness the cranberries may have.

A simple quick bread that comes together in just 10 minutes: Cranberry & Coconut Bread via Bakers Royale

And, yes, I love cranberries. The season is so short, so expect a few more recipes with this fruit—sweet and savory.

That’s it for words today—I’m swaddled in holiday fatigue and hoping to recover by the weekend for a huge project: garage clean-up and make over. Yeah, I know, I’m excited too.

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Cranberry & Coconut Bread

Recipe from TheKitchn

Yield: Makes one 91/4 x 51/4 inch pan

Prep Time: 10 minutes

Cook Time: 60-90 minutes

Ingredients:

  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract, optional
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 1/2 cups cranberries (12-ounce bag)
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup mini chocolate chips

Directions:

Preparation: Heat the oven to 350°F. Lightly grease and flour a 91/4 x 51/4 inch bread pan.

  1. Place eggs and sugar in a stand mixer bowl fitted with a whisk attachment and beat on high until mixture is pale yellow, and doubles in volume; about 6 to 8 minutes (batter will ribbon on top when whisk is lifted).
  2. Add in butter, vanilla and almond extract (if using),  until incorporated; about 2 minutes. Then using a sturdy spatula or a wooden spoon to fold in flour, salt, cranberries, coconut and mini chocolate chips.Pour batter into prepared pan (batter will be thick), evenly spread batter with an offset spatula.
  3. Bake for 60 t0 90 minutes. Start checking for doness at 60 minutes. Bread is ready when cake tester removed from center shows moist crumbs (should not be wet).

A few notes:

  • Adaptations: I added coconut and mini chocolate chips to balance out the tartness of the cranberries.
  • There is no leavener in this bread, so make sure to beat the eggs as instructed in the recipe for proper rising.
  • See original recipe source for a brown sugar and pecan topping.
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31 Responses to “Cranberry and Coconut Bread”

  1. #
    1
    Averie @ Averie Cooks — January 1, 2014 @ 9:52 pm

    That looks INCREDIBLE! A soft, fluffy, easy bread. With tons of cranberries. I would love this! Pinned

    Reply

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    Laura (Tutti Dolci) — January 1, 2014 @ 9:54 pm

    Gorgeous, I love the sound of cranberry with coconut!

    Reply

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    holly waterfall — January 1, 2014 @ 10:55 pm

    I just love the composition of these photos…. AND the bread… Yummm!

    Reply

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    Belinda@themoonblushbaker — January 1, 2014 @ 11:24 pm

    A nice change from the heavy cakes but I sure will welcome it in my kitchen!

    Reply

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    ThisBakerGirlBlogs — January 2, 2014 @ 12:28 am

    Looks delicious! Love the flavours and colours :)

    Reply

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    trisha — January 2, 2014 @ 1:16 am

    such lovely colors – would be perfect with my afternoon cup of tea!

    Happy new year! x

    Reply

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    Katrina @ Warm Vanilla Sugar — January 2, 2014 @ 3:06 am

    This flavour looks sooooo good! Yum!

    Reply

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    Norma | Allspice and Nutmeg — January 2, 2014 @ 3:40 am

    This looks so lovely. Perfect with morning coffee.

    Reply

  9. #
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    Samantha M — January 2, 2014 @ 6:54 am

    That looks absolutely delicious! x

    Reply

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    cristina — January 2, 2014 @ 7:55 am

    Beautiful bread and flavors. Gorgeous image composition. Happy New Year to you and your family!

    Reply

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    Anna @ Crunchy Creamy Sweet — January 2, 2014 @ 8:23 am

    I love love cranberries! This bread looks fabulous! Happy New Year, Naomi!

    Reply

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    Sophia @ NY Foodgasm — January 2, 2014 @ 8:54 am

    This recipe looks amazing and you have presented it so beautifully! I was wondering if coconut oil can be subbed for butter in this to give it a further coconut taste?

    Reply

    • Naomi Robinson replied: — January 2nd, 2014 @ 11:18 am

      Hi Sophia – Yes, you can sub coconut oil. I often sub oil in for butter in recipes like this as well and drop the ratio by 1/4 cup (in this case I would start with 1/2 cup coconut oil).

      If you try this, please come back and let the rest of us know how it went! :)

      Reply

      • Sophia @ NY Foodgasm replied: — January 2nd, 2014 @ 11:28 am

        Thanks soooo much Naomi, I will give it a try and report back! Gotta pick up some at Trader Joes!

      • Sophia @ NY Foodgasm replied: — January 9th, 2014 @ 8:36 am

        Hey there Naomi! I tried the recipe with the coconut oil. It came out pretty good, though I think next time I need to soften it a bit, it did not combine into the ingredients as well as room temp butter would. I also used coconut sugar in place of regular sugar and that seemed to work fine. Though I think it gave the bread a slightly different texture and color. Overall I liked it! Thanks for your help with this. I enjoyed experimenting with Coconut oil in baking. So much you inspired me to make my own coconut oatmeal bars!

  13. #
    13
    Heather - Chickabug — January 2, 2014 @ 9:49 am

    I love that photo.That’s a dream come true! : )

    Reply

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    Margot C — January 2, 2014 @ 11:08 am

    The pictures look so lovely (your photography is always to notch!) but I’m not sure I understand how this bread rises.

    Reply

    • Naomi Robinson replied: — January 2nd, 2014 @ 11:15 am

      Hi Margot-there is no leavener in this recipe. The air from the whipped eggs provides the rise.

      Reply

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    Jocelyn (Grandbaby Cakes) — January 2, 2014 @ 1:13 pm

    You have motivated me to try a bread this year!

    Reply

  16. #
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    Jodee Weiland — January 2, 2014 @ 1:33 pm

    This recipe looks so good, I can’t wait to try it! Great combination of ingredients!

    Reply

  17. #
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    Tameka — January 2, 2014 @ 3:47 pm

    I can just taste this with a cup of tea.
    http://pastriespumpsandpi.blogspot.com/

    Reply

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    Jessica @ Portuguese Girl Cooks — January 2, 2014 @ 8:33 pm

    Currently loving everything cranberry! Gorgeous composition and light.

    Reply

  19. #
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    Tieghan — January 2, 2014 @ 8:51 pm

    Cranberries, coconut, chocolate and quick? Yeah, I am so in love with this bread. Gorgeous Naomi! Good luck with the garage!

    Reply

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    Kristi @ Inspiration Kitchen — January 3, 2014 @ 7:36 pm

    Oh wow – what an absolutely gorgeous looking bread! So colorful and full of delicious flavor! Beautiful!

    Reply

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    Narjes — January 3, 2014 @ 7:43 pm

    This looks delicious! Can I use craisins instead of cranberries & what type of sugar is used with the eggs, powdered or granulated?

    Reply

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    marla — January 6, 2014 @ 5:00 am

    Beautiful!! Happy New Year :)

    Reply

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    Alicia Louwerse — January 7, 2014 @ 12:56 pm

    Found this recipe via a friend on pinterest and made it this afternoon. It is very tasty! The only problem was keeping a close eye on it in the oven :)

    Reply

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    Victoria — January 18, 2014 @ 5:19 pm

    Just had my first slice – thanks so much for the recipe. I confess I had my doubts about it when I didn’t see any leavening agent, but you were right – I’m glad I didn’t decide to improvise and throw some baking powder in there.

    I actually found it pretty darn sweet, and I only put half the sugar in! I swapped the chocolate chips for chopped up pecans, too, and used dried cranberries because that’s all I had.

    Next time I think I’ll try less sugar, more coconut, since I could barely taste it. Maybe some coconut milk, or a coconut icing.

    I think it’s a fairly dense bread though – I think I’d call it more of a tea cake :)

    Thanks again!

    Reply

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    Juliana — March 19, 2014 @ 9:31 am

    This is absolutely delicious!!! I already did it twice and used raspberries instead of cranberries the second time. One of my favorite recipes!!!

    Reply

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    Janetq — December 13, 2014 @ 11:37 am

    Your recipe looks delicious – but at which step are you adding the flour? It’s on your ingredient list. Thanks

    Reply

    • Janetq replied: — December 13th, 2014 @ 11:38 am

      Oops – Never mind my question – I see the answer.

      Reply

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