Cranberry Pecan Coconut Loaf - Carolina Country

Cranberry Pecan Coconut Loaf

4.3/5 rating (8 votes)
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


  1. Preheat oven to 350 degrees.

  2. Combine flour, baking powder and salt in a large bowl; stir and set aside.

  3. 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.

  4. Fold in cranberries, pecans and coconut; spread in four greased 8-by-4-inch mini loaf pans.

  5. Bake for 45–50 minutes, until a toothpick inserted in center comes out clean. Place pans on wire racks and cool completely.

Recipe courtesy of

Gooseberry Patch

Rate this recipe

4.3/5 rating (8 votes)

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