Coconut Cranberry Bread Food

COCONUT CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
• In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
• Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
• Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
• Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

CRANBERRY COCONUT ORANGE BREAD

Steps:

• Sift together dry ingredients and cut in shortening. When shortening has been incorporated add orange juice, eggs and coconut. When all ingredients have been mixed smoothly together, fold in cranberries.
• Spray two loaf pans with cooking spray and fill 3/4 full with batter. Bake in a 350 degree oven for one hour (check it at 50 min) or until a knife inserted into the center comes out clean. Be careful not to over cook - as this will be dry.
• After removing from the oven, separate the bread from the sides of the pans with a knife and turn out loaves onto a cooling rack. Let sit at least 3 hours before cutting. If you try to cut the bread when it's hot, it will fall apart on you :-).

ALMOND & CRANBERRY COCONUT BREAD

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.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

EASY CRANBERRY QUICK BREAD WITH COCONUT-TOPPED CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.) Stir in cranberries.
• Spoon into 3 greased and floured mini loaf pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
• Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
• Sprinkle with coconut.

COCONUT-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cracker crumbs and melted butter. Press into the prepared pan.
• Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
• Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

COCONUT CRANBERRY YUMMIES

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.