Cranberry Coconut Orange Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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:
4 cups flour |
2 cups white sugar |
3 teaspoons baking powder |
2 teaspoons salt |
1/2 cup shortening |
1 1/2 cups orange juice |
2 beaten eggs |
2 cups coconut |
1 (12 ounce) bag cranberries (or 3 1/2 cups fresh cranberries) |
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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