Cranberry Pecan Coconut Loaf

breads

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Servings: 4 loaves

Ingredients

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.