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Lemon Cranberry Coconut Bread

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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  • Tara
    February 2, 2011


  • Belinda @zomppa
    February 2, 2011

    Ooo…yeah, that puckery feel is fantastic. =) Wonderful combination of tart-sour-sweet!

  • Heather I.
    February 2, 2011

    What an awesome combination of flavors! Those colors also look so pretty together. I’m sure the coconut gives it just a hint of sweetness to aid with the tart…yum!

  • Meg Luby
    February 2, 2011

    holy delicious looking bread, batman! i cannot wait to give this a try! thanks so much for sharing, as per usual, your recipe looks delectable and your photograph beautiful 🙂
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

  • Helena
    February 3, 2011

    This looks great! So moist and… colorful 😀

  • natalie(thesweetslife)
    March 31, 2011

    just pulled this out of the oven…can’t wait for breakfast!

  • ButterYum
    April 3, 2011

    This looks like such a pretty loaf – love the dots of color throughout.


  • Alexandra
    July 11, 2011

    I made this bread using Meyer lemons, which I think you said you didn’t do. It tasted great – still had the strong lemony taste. Also, I think the combination of lemon, cranberry, and coconut is not only unexpected but uniquely delicious!

  • Hayley
    July 17, 2011

    This bread did NOT turn out at all for me! My oven temp was calibrated…but 375 seemed higher than the normal temp to cook quick breads. It charred on the outside and was a blob of dough on the inside. I wouldn’t recommend the recipe.

  • susan
    November 25, 2011

    I have to agree with Hayley.I found it dry and it is too high a temp MHO for quick bread.I bake my quick breads @ 325-350 degrees.
    I wouldn’t recommened this recipe but thanks for sharing.

  • Nelly
    February 25, 2012

    So I made this bread last night, and the previous two comments scared me so I lowered the oven temp to 325 and baked it for 1 hour and it turned out perfect! I love the combination of lemon and cranberry AND lemon and coconut so I thought this would be perfect! and for all intensive purposes it was, just a little more sour than I was expecting!
    I will definitely make again but I will try adding a little more sugar and coconut to pull back the sourness a little. I definitely recommend this recipe!!!!

  • Caitlin
    July 31, 2012

    I also baked this bread at 325 for 1 hour, and it turned out great! I LOVED the lemon flavor, though you definintly have to work for it if you’re using fresh lemons! As for the cranberries, all I could find at the grocery store were Sunburst dried cranberries, So my bread didnt get as much of that beautiful burst of color or fresh fruit taste, but the flavors were still delicious together! If I ever do find some fresh cranberries, I plan to try this recipe again.

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