This is not your typical cranberry/orange loaf. The addition of ½ cup flaked coconut and ¼ cup golden raisins give real depth to a commonplace quickbread. I also think dried cherries would work well with this, possibly even a couple finely chopped pieces of crystalised ginger. I find that there is always a bit of coconut left over in recipes and it tends to get dried out in the back of the fridge until I stumble upon it one day. This is the prefect recipe for that slightly dry coconut that you just cannot bear to toss away.
You will need:
2 cups all purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup orange juice
2 tablespoons canola oil
1 tablespoon orange zest
1 egg, beaten
2 cups chopped cranberries (I used frozen and chopped then in the food processor)
½ cup flaked coconut
¼ cup golden raisins
Preheat oven to 350 degrees F. Grease a loaf pan (9x5). Mix dry ingredients. Add orange juice, zest and egg. Add cranberries, coconut and raisins. Tap pan to make certain air bubbles are out. Bake on centre rack of oven for 55-60 minutes or until it passes the toothpick test. Cool in pan 10 minutes, then on rack. Slice when cool.
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