Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cranberry Coconut Orange Bread Recipe
    Lost? Site Map

    Cranberry Coconut Orange Bread

    Cranberry Coconut Orange Bread. Photo by Boomette

    1/1 Photo of Cranberry Coconut Orange Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    FabulousMissV's Note:

    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!!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 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. 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. 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 :-).

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on March 06, 2011

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cranberry Coconut Orange Bread

    Serving Size: 1 (2028 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2940.4
     
    Calories from Fat 1026
    34%
    Total Fat 114.0 g
    175%
    Saturated Fat 63.5 g
    317%
    Cholesterol 186.0 mg
    62%
    Sodium 2985.0 mg
    124%
    Total Carbohydrate 454.1 g
    151%
    Dietary Fiber 29.2 g
    117%
    Sugars 229.5 g
    918%
    Protein 39.9 g
    79%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites