Cranberry Coconut Orange Bread

READY IN: 1hr 15mins
Recipe by FabulousMissV

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!!

Top Review by Boomette

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

Ingredients Nutrition

Directions

  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 :-).

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