Name: Coconut Cranberry Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9
Cuisine: American
Ingredients: Bob's Red Mill Rolled Oats, Extra Thick; Bob's Red Mill Flour, Whole Wheat; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; O Organics Cane Sugar, Granulated, Organic; SIGNATURE SELECTS Sugar, Light Brown; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Value Corner Vanilla Flavor, Imitation; Signature Select Unsweetened Apple Sauce 23 oz; Self Serve Shaved Brussel With Cranberries Feta; Bob's Red Mill Flaked Coconut, Unsweetened; Challenge Butter, Unsalted, European Style; O Organics Cream Cheese Spread Tub; Sue Bee Honey, Hot; O Organics Sugar, Organic, Powdered; Fisher Nut Topping

Bread Batter

Preheat Oven to 350 F (176 C) and prepare a 9 x 5 in loaf pan.

Hand whisk together oat, flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Combine eggs, apple sauce, both sugars, and vanilla together in the bowl of a stand mixer. Mix together with paddle attachment on medium speed until combined.

Scoop flour oat mixture into wet mixture. Blend until a batter is formed.

Let batter sit about 10 minutes for oats to soak up some moisture.

Fold in cranberries and coconut with a spatula.

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Spoon batter into prepared loaf pan.
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Bake for 40-50 minutes or until toothpick inserted into center comes out clean with crumbs.

Let loaf cool 10-15 minutes  before lifting from pan.

Make your Frosting

In bowl of stand mixer with whisk attachment, beat cream cheese and butter together until smooth and fluffy.

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Add vanilla and honey, whip again.
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Slowly spoon powdered sugar into mixture on medium speed until desired consistency is reached.

Spread frosting onto cooled loaf. Slice and enjoy!

Coconut Cranberry Bread

Serves 9

15 mins prep

40 mins cook

55 mins total

What you need

Cranberry Bread Batter

Honey Cream Cheese Frosting

Topping

How to make

Bread Batter

Make your Frosting