Lemon Cranberry Coconut Bread

By Texaschef11

Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 3 tbsp canola oil
• 1 large egg
• 1 1/4 cups fresh or frozen (unthawed) cranberries
• 1/2 cup shredded coconut

Preparation

Step 1

Preheat oven to 375F and lightly grease and flour a 9 x 5-inch loaf pan.
Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add in lemon juice, lemon zest, oil and egg and whisk until just combined.
Use a spatula to stir in in cranberries and shredded coconut, then pour out the batter into prepared loaf pan loaf pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely before slicing.

Makes 1 loaf.