Coconut Cranberry Bread

This coconut cranberry quick bread makes a great holiday gift.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 8


  • 8 large eggs
  • 1⁄2 cup melted coconut oil
  • 1⁄2 cup plus 3 Tbsp. coconut milk, divided
  • 1⁄2 cup raw coconut sugar
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. sea salt
  • 2⁄3 cup sifted coconut flour
  • 1 tsp. baking powder
  • 1 cup dried cranberries
  • 1 cup confectioners’ sugar, sifted
  • 1⁄4 cup grated coconut


  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine eggs, oil, 1⁄2 cup coconut milk, sugar, vanilla, and salt. Sift together coconut flour and baking powder. Combine wet and dry ingredients; stir in dried cranberries.
  • Pour batter into a well-greased 9-inch loaf pan; bake for 1 hour.
  • Make the icing by whisking the confectioners' sugar and remaining 3 tablespoons coconut milk together. This should be fairly thick, so only add as much coconut milk as needed. Spread over cooled loaf and sprinkle grated coconut on top.