Best 5 Almond Cranberry Coconut Bread Recipes
Almond cranberry coconut bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up any leftover cranberries or coconut. This bread is made with simple ingredients and can be easily adapted to your own dietary needs. For example, you can use gluten-free flour, dairy-free milk, or vegan butter. You can also add other ingredients to the bread, such as nuts, chocolate chips, or dried fruit. With so many options, there is sure to be a recipe for almond cranberry coconut bread that is perfect for you.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND & CRANBERRY COCONUT BREAD
Here's an all-around great bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 273 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY ORANGE ALMOND QUICK BREAD
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
DELIGHTFUL COCONUT ALMOND BREAD
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
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
CRANBERRY ALMOND BREAD
This is supposedly a "celebrity" recipe from Meg Ryan. I don't know how true that is but I got it from a friend awhile back and have just now had the chance to make it. Let's just say I was pleasantly surprised at the combination of flavors and the texture of this sweet bread.
Provided by Sherrybeth
Categories Quick Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
- In a large bowl with an electric mixer, gradually beat sugar into butter.
- Add eggs 1 at a time, beating well after each addition.
- Blend in almond extract.
- In a small bowl, stir together cranberry sauce and sour cream.
- In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
- Pur batter into Bundt pan and lightly smooth the top.
- Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
- Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.
Nutrition Facts : Calories 353.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 79.5, Sodium 390.9, Carbohydrate 56.5, Fiber 1.1, Sugar 35.6, Protein 4.9
ALMOND CRANBERRY BREAD
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
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:
- Use fresh or frozen cranberries. Fresh cranberries are best, but frozen cranberries can be used if they are thawed and drained before using.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 60-70 minutes.
- Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Almond cranberry coconut bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover cranberries. This bread is moist and flavorful, with a slightly crunchy crust. The almonds, cranberries, and coconut add a nice sweetness and texture to the bread. This bread is also a good source of fiber and protein. If you are looking for a delicious and healthy bread to try, give this almond cranberry coconut bread a try.
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