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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A great tea bread. Serve plain, or with marmalade or butter. Ingredients:
2 cups all-purpose flour |
3/4 cup granulated sugar |
3/4 cup unsweetened coconut, shredded |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 cup buttermilk |
1 cup unsweetened pineapple juice |
2 large eggs |
1/4 cup canola oil |
1 teaspoon rum extract (or vanilla extract) |
1 cup cranberries, chopped (fresh or frozen-no need to thaw) |
Directions:
1. Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
3. In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
4. Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
5. Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
6. Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.
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