Best 2 Almond Cranberry Coconut Bread Recipes

Indulge in a symphony of flavors with our Almond Cranberry Coconut Bread, a delightful treat that tantalizes your taste buds with every bite. This moist and fluffy bread is packed with a trio of wholesome ingredients – almonds, cranberries, and coconut – that come together in perfect harmony. Savor the nutty crunch of almonds, the tart sweetness of cranberries, and the tropical essence of coconut in every slice. Whether you're looking for a cozy breakfast companion or an afternoon snack, this bread is sure to satisfy your cravings. Dive into our collection of recipes to discover variations of this classic treat, including a vegan option for those with dietary preferences. Get ready to embark on a culinary adventure that will leave you wanting more!

Let's cook with our recipes!

DELIGHTFUL COCONUT ALMOND BREAD

Delightful Coconut Almond Bread image

After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey.

Provided by Annie Douglass Lima

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h45m

Yield 20

Number Of Ingredients 11

Ingredients

cooking spray
2 cups white sugar
½ cup butter, softened
1 ⅓ cups coconut milk
2 eggs
3 cups all-purpose flour
1 ½ cups almond flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
3 cups grated coconut
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
Divide batter evenly between the greased loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 46.9 g, Cholesterol 30.8 mg, Fat 22.2 g, Fiber 4.4 g, Protein 6.1 g, SaturatedFat 14.3 g, Sodium 98.5 mg, Sugar 26.3 g

ALMOND CRANBERRY BREAD

Almond Cranberry Bread image

From Ocean Spray flyer. It has been a many years since I've made this bread but my notes say it is yummy! My notes also say I added a 1/4 cup of chopped almonds to the batter and then used another 1/4 cup of sliced/slivered almonds for the topping. So I've adjusted the original to include this but feel free to leave the chopped almonds out of the batter itself. Updated 12/7/11 - I've adjusted the bake time for this bread. The original times were definitely too long for this quick bread

Provided by HokiesMom

Categories Quick Breads

Time 1h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4-1 cup 1% low-fat milk
1/2 cup butter, melted
2 teaspoons almond extract
1/4 cup almonds, chopped
1 1/2 cups fresh cranberries (may use frozen ones too, just do not thaw before use)
1 tablespoon sugar (additional)
1/4 cup almonds (slivered or sliced)

Steps:

Preheat oven to 375F and grease a 8x4x2" loaf pan.
Combine the flour, sugar, baking powder, and salt in a medium bowl.
Combine the egg, milk, butter, and almond extract in a separate bowl.
Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
Stir in chopped almonds and cranberries.
Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
Bake for 30 minutes.
REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
Let cool 10-15 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.6, Sodium 354.8, Carbohydrate 29.1, Fiber 1.8, Sugar 11.1, Protein 4.5

Tips:

To ensure accurate measurements and consistent results, use a kitchen scale to weigh the ingredients.
For a moister bread, use freshly grated coconut rather than dried coconut flakes.
For a crunchier topping, sprinkle the bread with chopped almonds or pecans before baking.
To prevent the bread from drying out, store it in an airtight container at room temperature for up to 3 days.
For a longer shelf life, the bread can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion:

This almond cranberry coconut bread is a delicious and versatile treat that's perfect for any occasion. With its moist crumb, sweet and tangy flavor, and crunchy topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a tasty snack or dessert, give this recipe a try!