Coconut Cranberry Bread
Coconut Cranberry Bread made with fresh cranberries, whole oats, and coconut flakes. A delish holiday sweet bread topped with honey cream cheese frosting.
Servings 9 slices
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!