This cranberry coconut quick bread recipe incorporates a few simple ingredients for a hearty, whole grain treat you can enjoy on busy holiday mornings!
When it comes to cooking, I’m a pretty low-maintenance kind of gal. Recipes with long ingredient lists, meals with intricate prep work, or dishes that take all day to cook just aren’t my style. I’m also sort of a rebel. Following recipe directions? Honey, please.
So it shouldn’t come as a shock that baking really isn’t my go-to either. Baking is a precision sport – much different than my “throw a bunch of veggies and protein on a baking sheet and cook” method you’re probably more familiar with. But there is just something about baking that makes your house feel all warm and cozy and with the first snow fall in Michigan greeting us today, I couldn’t help myself but make an attempt to not just cook, but bake like a pro.
Fortunately for me, I had a little inspiration to help me get started. This is my first month participating in the Recipe Redux Challenge, and as we quickly approach the holidays, our challenge was this:
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Confession time: I’ve NEVER made a quick bread before. I’ve eaten and enjoyed them, but made one? No. I appreciated that the word “quick” was in the title and started looking for some sage advice on how to go about making one of these hearty breads.
After doing a little searching, I found a rather simple recipe for Quick Whole Wheat and Molasses Bread and decided that it would be a good starting point.
From there, I made some slight modifications. Essentially, I didn’t want the bread to be too heavy or too sweet. This meant swapping out the molasses for honey, omitting the cornstarch, and using more than one type of flour. I also incorporated dried cranberries, unsweetened coconut, applesauce, nutmeg and cinnamon for a slightly seasonal spin.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup plain yogurt
- 1/2 cup honey
- 2/3 cup applesauce
- 1 cup dried cranberries
- 1/2 cup unsweetened coconut
- Preheat oven to 325 degrees F. Grease loaf pan with butter and set aside.
- In a large bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, combine wet ingredients: yogurt, honey, and applesauce.
- Combine wet and dry ingredients until just mixed.
- Fold in cranberries and coconut.
- Pour mixture into loaf pan and place in the oven. Cook for 45 minutes or until a toothpick inserted into the middle of the loaf can be removed cleanly.
Recipe adapted from Quick Whole Wheat and Molasses Recipe by Mark Bittman, http://cooking.nytimes.com
Overall, the quick bread turned out well! Its hearty and would be a great breakfast option on a busy, hectic day. Its sweet, but not too sweet and can be frozen for easy reheats at the beginning of the day.
Want more quick bread inspiration? Check out these amazing options from other RDs who participate in the Recipe Redux Challenge.