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.

this recipe

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


  • 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


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.


  1. says

    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?


    • 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! :)


      • 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!

  2. Margot C says

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


    • 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.


  3. Narjes says

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


  4. Alicia Louwerse says

    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 :)


  5. Victoria says

    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!


  6. Juliana says

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


  7. Janetq says

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


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

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


  8. says

    I was about to say something on this topic. But now i can see that everything on this topic is very amazing and mind blowing, so i have nothing to say here. I am just going through all the topics and being appreciated. Thanks for sharing.


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