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.
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.
Cranberry & Coconut Bread
Yield:
Makes one 91/4 x 51/4 inch pan
Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Recipe from TheKitchn
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
Instructions
Preparation: Heat the oven to 350°F. Lightly grease and flour a 91/4 x 51/4 inch bread pan.
- 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).
- 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.
- 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).
Notes
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.
Averie @ Averie Cooks says
That looks INCREDIBLE! A soft, fluffy, easy bread. With tons of cranberries. I would love this! Pinned
Laura (Tutti Dolci) says
Gorgeous, I love the sound of cranberry with coconut!
holly waterfall says
I just love the composition of these photos…. AND the bread… Yummm!
Belinda@themoonblushbaker says
A nice change from the heavy cakes but I sure will welcome it in my kitchen!
ThisBakerGirlBlogs says
Looks delicious! Love the flavours and colours 🙂
trisha says
such lovely colors – would be perfect with my afternoon cup of tea!
Happy new year! x
Katrina @ Warm Vanilla Sugar says
This flavour looks sooooo good! Yum!
Norma | Allspice and Nutmeg says
This looks so lovely. Perfect with morning coffee.
Samantha M says
That looks absolutely delicious! x
cristina says
Beautiful bread and flavors. Gorgeous image composition. Happy New Year to you and your family!
Anna @ Crunchy Creamy Sweet says
I love love cranberries! This bread looks fabulous! Happy New Year, Naomi!
Sophia @ NY Foodgasm 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?
Heather - Chickabug says
I love that photo.That’s a dream come true! : )
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 says
Hi Margot-there is no leavener in this recipe. The air from the whipped eggs provides the rise.
Naomi Robinson says
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 says
Thanks soooo much Naomi, I will give it a try and report back! Gotta pick up some at Trader Joes!
Jocelyn (Grandbaby Cakes) says
You have motivated me to try a bread this year!
Jodee Weiland says
This recipe looks so good, I can’t wait to try it! Great combination of ingredients!
Tameka says
I can just taste this with a cup of tea.
http://pastriespumpsandpi.blogspot.com/
Jessica @ Portuguese Girl Cooks says
Currently loving everything cranberry! Gorgeous composition and light.
Tieghan says
Cranberries, coconut, chocolate and quick? Yeah, I am so in love with this bread. Gorgeous Naomi! Good luck with the garage!
Kristi @ Inspiration Kitchen says
Oh wow – what an absolutely gorgeous looking bread! So colorful and full of delicious flavor! Beautiful!
Narjes says
This looks delicious! Can I use craisins instead of cranberries & what type of sugar is used with the eggs, powdered or granulated?
marla says
Beautiful!! Happy New Year 🙂
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 🙂
Sophia @ NY Foodgasm says
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!
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!
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!!!
Janetq says
Your recipe looks delicious – but at which step are you adding the flour? It’s on your ingredient list. Thanks
Janetq says
Oops – Never mind my question – I see the answer.
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