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Almond & Cranberry Coconut Bread

 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.
32 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 2 cups flaked coconut
  • 1 cup slivered almonds
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup (8 ounces) vanilla yogurt
  • 1 teaspoon almond extract
  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15 ounces) cream of coconut
  • 1 cup dried cranberries

Directions

  • Place coconut and almonds in an ungreased 15-in. x 10-in. x 1-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

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Almond & Cranberry Coconut Bread (continued)

Directions (continued)

  • cream of coconut, beating well after each addition. Fold in the
  • cranberries, coconut and almonds.
  • Transfer to two greased and floured 9-in. x 5-in. loaf pans. Bake at
  • 350° for 60-70 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Yield: 2 loaves (16 slices
  • each).
Nutritional Facts: 1 slice equals 273 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 176 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.