Cranberry Coconut Orange Bread

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a fabulous recipe I make every fall when the cranberries are in season! My family just LOVES this moist, flavorful bread! I like to have it a bit toasted (in the toaster oven) with cream cheese on it :-) Enjoy!!

Ingredients Nutrition


  1. Sift together dry ingredients and cut in shortening. When shortening has been incorporated add orange juice, eggs and coconut. When all ingredients have been mixed smoothly together, fold in cranberries.
  2. Spray two loaf pans with cooking spray and fill 3/4 full with batter. Bake in a 350 degree oven for one hour (check it at 50 min) or until a knife inserted into the center comes out clean. Be careful not to over cook - as this will be dry.
  3. After removing from the oven, separate the bread from the sides of the pans with a knife and turn out loaves onto a cooling rack. Let sit at least 3 hours before cutting. If you try to cut the bread when it's hot, it will fall apart on you :-).
Most Helpful

I made half the recipe for 12 muffins. Instead of using 1 cup of sugar I used 1/2 cup. I used frozen cranberries (whole). I baked the muffins for 30 minutes. They have a great texture and taste from the coconut, cranberries and orange. Thanks FabulousMissV :) Made for PAC spring 2011

Boomette March 06, 2011

It's for recipes like this one that I stock up on cranberries during the winter holidays & have them available in the freezer! Absolutely loved this bread! Cranberry & orange are a favorite flavor combo of mine, & now with the added coconut ~ Super nice! Will be making these again, for sure! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

Sydney Mike July 25, 2011