Coconut Cranberry Bread

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A great tea bread. serve plain, or with marmalade or butter.

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Steps

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Preheat oven to 350f coat a 9 x 5-inch loaf pan with non-stick cooking spray.

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In a large bowl , combine flour , sugar , coconut , baking powder , baking soda , cinnamon and salt.

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In a smaller bowl , whisk together buttermilk , pineapple juice , eggs , oil and extract.

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Stir wet mixture into flour mixture until just moistened.

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Fold in chopped cranberries.

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Pour batter into prepared pan and bake for 50-60 minutes , or until wooden skewer inserted into center of loaf comes out clean.

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Cool in pan on wire rack 10 minutes.

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Remove bread from pan and continue cooling on wire rack.

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Ingredients

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all-purpose flour, granulated sugar, unsweetened coconut, baking powder, baking soda, ground cinnamon, salt, buttermilk, unsweetened pineapple juice, eggs, canola oil, rum extract, cranberries