Cranberry Pecan Coconut Loaf
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk
- 1½ cups cranberries
- ¾ cup pecans, coarsely chopped
- ½ cup sweetened flaked coconut
Preheat oven to 350 degrees.
Combine flour, baking powder and salt in a large bowl; stir and set aside.
Combine butter, sugar, eggs and vanilla in a separate large bowl; mix well with an electric mixer at low speed. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture; mix just until blended.
Fold in cranberries, pecans and coconut; spread in four greased 8-by-4-inch mini loaf pans.
Bake for 45–50 minutes, until a toothpick inserted in center comes out clean. Place pans on wire racks and cool completely.