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Holiday Coconut Cranberry Bread with oats

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.
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 slices
Author Jenn


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
  • 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


  • Sprinkle your favorite nuts on top of frosting for a crunch!


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!