Lemon Cranberry Coconut Bread

By kayjayjohnson

Ingredients

• 2 cups all-purpose flour (I used 1 cup whole wheat, 1 cup all-purpose and you never would've known!)
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup freshly squeezed lemon juice (about 3 lemons)
• zest from 1 lemon
• 3 tbsp canola oil
• 1 large egg
• 1 1/4 cups fresh or frozen (unthawed) cranberries, whole
• 1/2 cup shredded coconut

Details

Servings 1
Adapted from thesweetslife.com

Preparation

Step 1

Preheat oven to 375F. Grease and flour a 9 x 5 inch loaf pan.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Add in lemon juice, lemon zest, oil, and egg, whisking just until combined.

Fold in cranberries and coconut. Pour batter into prepared loaf pan.

Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in pan on a cooling rack for 15 minutes before removing from pan and allowing to cool completely before slicing.