Cranberry Bread with oats and coconut is going to be on your new holiday must bake list!
My childhood memories of cranberry involves some form of congealed can shaped red gel, that a relative always placed on the Thanksgiving table. Needless to say, I never partook in its consumption.
Over the years I’ve tried cranberries in a number of delicious desserts, but never a sweet bread. Well, I’ve been missing out! Coconut Cranberry Bread definitely kicks that congealed cranberry right in the can.
Like most sweet tooth connoisseurs I often like to enjoy a muffin or slice of sweet bread with my morning coffee. Especially during the holidays when long sweaters and stretchy pants are acceptable attire. To ensure I could eat several pieces without self judgement while wrapped in a blanket and watching Christmas movies, I used less sugar and added whole oats. A serving of coconut cranberry bread is pretty much the same as a bowl of cranberry cereal, right?!
The best part about this recipe..its a super easy mix together and bake. No prep, no waiting, and no difficult steps! Cranberry bread is soft, moist and tastes just like the season. Have one of these on hand to satisfy your hungry overnight relatives, that will be wandering through your kitchen.
Coconut Cranberry Bread Tips
- Line your 9×5 in. loaf pan with parchment paper that hangs over the longer sides. Once your loaf is baked, simply lift it from the pan.
- Let your batter sit for about 15 minutes before folding in your cranberries and coconut. This allows the oats to absorb some of the moisture.
- Use fresh cranberries.
- Loaf is done when a toothpick inserted into the middle comes out clean.
- This is a soft loaf, so let cool before icing.
- Store frosted loaf in an air tight container in the fridge for 3-4 days.
Honey Cream Cheese Frosting
- Use room temperature cream cheese. Cold cream cheese will curdle and look chunky, yuck!
- Use room temperature butter.
- Make your frosting while your loaf is cooling.
- Add powdered sugar slowly. More powdered sugar will thicken your frosting if its too thin.
Coconut Cranberry Bread
Ingredients
Cranberry Bread Batter
- 1 Cup (90 g) Rolled Oats
- 1 Cup (128 g) Wheat Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp salt
- ¼ Cup (50 g) Granulated Sugar
- ¼ Cup (50 g) Light Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- ⅓ Cup Unsweetened Apple Sauce
- 2 Cups Chopped Fresh Cranberries
- ½ Cup Unsweetened Coconut Flakes
Honey Cream Cheese Frosting
- 4 Tbsp Unsalted Butter
- 6 oz Cream Cheese
- 3 Tbsp Honey
- 1 tsp Vanilla Extract
- 2-3 Cups (250 – 378 g) Powdered Sugar
Topping
- Sprinkle your favorite nuts on top of frosting for a crunch!
Instructions
Bread Batter
- Preheat Oven to 350 F (176 C) and prepare a 9 x 5 in loaf pan.
- Hand whisk together oat, flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine eggs, apple sauce, both sugars, and vanilla together in the bowl of a stand mixer. Mix together with paddle attachment on medium speed until combined.
- Scoop flour oat mixture into wet mixture. Blend until a batter is formed.
- Let batter sit about 10 minutes for oats to soak up some moisture.
- Fold in cranberries and coconut with a spatula.
- Spoon batter into prepared loaf pan.
- Bake for 40-50 minutes or until toothpick inserted into center comes out clean with crumbs.
- Let loaf cool 10-15 minutes before lifting from pan.
Make your Frosting
- In bowl of stand mixer with whisk attachment, beat cream cheese and butter together until smooth and fluffy.
- Add vanilla and honey, whip again.
- Slowly spoon powdered sugar into mixture on medium speed until desired consistency is reached.
- Spread frosting onto cooled loaf. Slice and enjoy!