Toasted Coconut Cranberry Bread

At work we have an annual Breast Cancer fundraiser during the month of October. We have a raffle, make food, and a themed dress-down day.  It ends up being pretty fun, especially on raffle day when we all compete for really cool prizes like massages, COACH products, or dinners at our favorite restraunts. I usually contribute to making Pink food! So this year I made this bread and it got SUCKED down! This bread is SO moist and dense and doesn’t contain too much sugar or fat. Most of the moistness comes from the yogurt and banana and the sweetness of the banana balances the tartness of the cranberries- one of my favorites!  Its even awesome without the icing.  Everyone loved it, so at the request of Sonia and Kim here is the recipe… (original recipe by The Hungry Housewife)

1/2 stick softened butter
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg
2 bananas (the more ripe the better)
1/4 cup vanilla yogurt
1/2 cup toasted walnuts
1/2 tbsp vanilla
1/2 cup shredded coconut
1/2 cup cranberries (cut in half)

Preheat oven to 450 degrees.

Place two separate pieces of foil on each side of the baking sheet. Spread the coconut in a thin layer on one piece of foil and place the walnuts on the other side. Toast until the coconut is light brown and remove the coconut (about 5 minutes).  Continue to toast the walnuts until light brown (another 3 minutes or so). The more toasted the coconut the better it holds up in the bread.

Reduce oven to 350 degrees.

Coat a loaf pan with cooking spray. Cream together the butter and sugar with a mixer. Mix in the egg. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt – make sure to start with flour and end with flour.

Mash the bananas very well with a fork. Fold in the smashed bananas, vanilla, toasted nuts and coconut into the batter then carefully stir until combined. Fold in cranberries. Pour the batter into the bread pan.

Bake for 45-50 minutes or until tester comes out of the center of loaf clean. Let cool in the loaf pan for a few minutes before transferring to a rack. Let it cool for at least 5 minutes before slicing. Serve warm with butter. Enjoy.

GLAZE
1 c. powdered sugar
1/4c. fresh squeezed orange juice
1t. orange zest
3T. cranberry juice
1/2 T. unsalted butter

Mix all ingredients in a microwave safe bowl until the sugar dissolves. Place in the microwave for 30 seconds on high and then whisk really fast to ensure all lumps are broken up. Drizzle over bread and let harden. Tada!

 

 

 
 

 

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