cranberry, coconut and orange bread with yoghurt

  • 1½ cups (225g) plain (all-purpose) flour
  • 2 teaspoons baking powder 
  • ⅔ cups (150g) caster (superfine) sugar 
  • 1 cup (75g) shredded coconut 
  • 1 cup sweetened dried cranberries 
  • 2 eggs, lightly beaten 
  • ⅓ cup (80ml) vegetable oil 
  • ½ cup (125ml) orange juice 
  • 1 tablespoon finely grated orange rind 
  • icing (confectioner’s) sugar, for dusting 
  • 1 cup (280g) natural yoghurt, to serve
  1. Preheat oven to 160°C (320°F). Sift the flour and baking powder into a large bowl and add the sugar, coconut, cranberries, eggs, oil, orange juice and orange rind and mix until well combined. 
  2. Spoon the mixture into a greased 21cm x 10cm loaf tin lined with non-stick baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack, dust with icing sugar and serve with the yoghurt. Serves 6.
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