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Lemon Cranberry Coconut Bread

Posted By Nicole On February 2, 2011 @ 2:50 pm In Breads - Quick Breads,Recipes | 13 Comments

Lemon Cranberry Coconut Bread
As much as I like Meyer lemons, there is something to be said for that puckery lemon flavor of a regular lemon because it really wakes your tastebuds up and gives you a definitely burst of flavor. I decided to highlight that aspect of lemons in this Lemon Cranberry Coconut Bread by combining the lemons with sweet-tart cranberries for a bread that is sweet, but has a wonderfully bright flavor to it.

This quickbread is very easy to make and mixes up in just one bowl. Because the recipe is so simple, you really need to use fresh lemon juice to get the most flavor out of this loaf. It should take you about 3-4 lemons to get enough juice (depending on the size of the fruit) and you will use a good portion of the zest from those lemons in the bread, as well.

The cranberries go into the bread whole for a burst of color and flavor, but the coconut in the loaf isn’t as obvious. I like the flavor of coconut with both the lemon and the cranberries, but in this recipe it serves to add a subtle sweetness and a little bit of texture to the bread, rather than adding an overtly coconut note to the loaf. This bread keeps quite well when well-wrapped, and is a great brunch item to slice and serve to company on a winter or spring morning.

Lemon Cranberry Coconut Bread
2 cups all purpose flour
1 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
3 tbsp canola oil
1 large egg
1 1/4 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut

Preheat oven to 375F and lightly grease and flour a 9 x 5-inch loaf pan.
Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add in lemon juice, lemon zest, oil and egg and whisk until just combined.
Use a spatula to stir in in cranberries and shredded coconut, then pour out the batter into prepared loaf pan loaf pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely before slicing.

Makes 1 loaf.

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