Cranberry Coconut Orange Quick Bread
Bright citrus quick bread studded with tart cranberries and shredded coconut. Orange juice replaces milk for a tender crumb with natural acidity that balances sweetness. The coconut adds texture and tropical notes while cranberries provide bursts of tartness. Serve at breakfast, brunch, or as an afternoon snack with tea or coffee. This version uses both dried and fresh cranberry options and requires minimal mixing, making it accessible for home bakers seeking a festive, naturally flavored loaf.
Ingredients
- 4 cup all-purpose flour
- 2 cup white sugar
- 3 teaspoon baking powder
- 2 teaspoon salt
- ½ cup shortening
- 1 ½ cup orange juicelemon juice or lime juice1:1citrus
changes flavor profile from bright orange to sharper citrus
Full guide → - 2 eggs, beaten
- 2 cup shredded coconutchopped pecans or walnuts1:1textureadds tree_nuts
adds nutty flavor and crunch instead of tropical sweetness
Full guide → - 12 ounce cranberries, fresh or frozen
Instructions
- 1
Sift together flour, sugar, baking powder and salt in a large bowl.
- 2
Cut shortening into dry mixture until incorporated and mixture resembles coarse crumbs.
- 3
Add orange juice, beaten eggs and coconut to dry ingredients.
- 4
Mix until all ingredients are combined smoothly.
- 5
Fold in cranberries gently.
- 6
Spray two loaf pans with cooking spray and fill three-quarters full with batter.
- 7
Bake until a knife inserted into the center comes out clean, checking at 50 minutes.
- 8
Cool in pans briefly, then turn out onto a cooling rack.
- 9
Let cool at least 3 hours before slicing.
Tips
Let bread cool completely before slicing to prevent it from falling apart; the structure sets as it cools.
Check doneness at 50 minutes as oven temperatures vary; overbaking dries out the crumb despite the moist batter.
Good to Know
Room temperature in an airtight container up to 4 days. Refrigerate up to 7 days.
Bake fully and cool completely, then wrap tightly and freeze up to 3 months.
Serve at room temperature, optionally sliced and toasted with butter or cream cheese.
Common Mistakes
Do not overmix the batter to avoid developing gluten, which toughens the crumb.
Do not slice while warm to avoid crumbling; cool at least 3 hours as instructed.
Do not overbake to avoid dry texture; check at 50 minutes.
Substitutions
changes flavor profile from bright orange to sharper citrus
Full guide →adds nutty flavor and crunch instead of tropical sweetness
Full guide →FAQ
Can I use fresh cranberries instead of frozen?
Yes. The recipe lists 12 ounces frozen or 3.5 cups fresh cranberries as equivalent. Fresh berries bake similarly; toss them lightly in flour before folding to prevent sinking.
How long can I keep this bread before serving?
Cool at least 3 hours before slicing for best texture. The bread keeps at room temperature for 4 days in an airtight container. Flavors develop slightly as it sits.
Can I freeze the baked loaves?
Yes. Cool completely, wrap tightly in plastic and foil, then freeze up to 3 months. Thaw at room temperature for 2-3 hours before unwrapping to prevent condensation.