Coconut Cranberry Bread - cooking recipe

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsweetened coconut, shredded
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup buttermilk
1 cup unsweetened pineapple juice
2 large eggs
1/4 cup canola oil
1 teaspoon rum extract (or vanilla extract)
1 cup cranberries, chopped (fresh or frozen-no need to thaw)

Preparation

Preheat oven to 350\u00b0F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.