Curried Chicken, Chickpea & Arugula Wraps

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed. Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh […]

The post Curried Chicken, Chickpea & Arugula Wraps first appeared on Love and Olive Oil.

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed.

Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh and flavorful curried chicken wraps are sure to be a new lunch favorite.

One cut Curried Chicken, Chickpea & Arugula Wrap on a plate, bowls of ingredients blurred in the background.

Lunch has always been a struggle for us. Working from home, you think it wouldn’t be, but unless we have leftovers from the night before (which we often do, we’re masters at cooking for 4 despite there being only 2 of us) our well of lunch-inspiration is disappointingly shallow.

We went through a long stretch of cheesiness (get it, cheese? stretch?) with grilled cheese, quesadillas, or cobbled together cheese and crackers being the most common of our lunch choices, along with the holy trinity of ‘salad’ sandwiches (chicken salad, tuna salad, and egg salad).

But in an effort to eat a bit less cheese, we turned to wraps, and quickly realized that basically any kind of sandwich or salad (or salad sandwich), can, in actuality, become a wrap.

Still, as good as a chicken caesar salad or turkey club wrap is, it gets repetitive after the first week or two. And the quickest way to turn us off from something is to overdo it. Needless to say we try to mix up the wrap flavors regularly to keep it fresh, so we’re always looking for inspiration.

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Orange Cranberry Almond Bread

Orange Cranberry Almond Bread

This Orange Cranberry Almond Bread includes almond flour for a moist, tender crumb in a quick bread that is bursting with orange and cranberries! Cranberry and orange are two ingredients that are a match made in heaven. Sweet-but-tart cranberries are always well balanced by zesty-yet-sweet orange juice. This recipe adds almonds to …

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Orange Cranberry Almond Bread

This Orange Cranberry Almond Bread includes almond flour for a moist, tender crumb in a quick bread that is bursting with orange and cranberries! Cranberry and orange are two ingredients that are a match made in heaven. Sweet-but-tart cranberries are always well balanced by zesty-yet-sweet orange juice. This recipe adds almonds to the mix for a loaf that is a delicious addition to any breakfast or brunch menu.

Almond flour – also known as almond meal – is a great ingredient to work with in all kinds of baked goods. It can yield a denser and more tender cake than regular flour, as well as adding a mildly nutty flavor and a bit of additional protein. Of course, when it comes to baked goods, you probably shouldn’t count on them as a major protein source most days, but it’s still nice to boost that nutritional profile when you can. You can make your own almond flour by grinding almonds in the food processor, but these days there are many good commercial brands to choose from.

The recipe is flavored with fresh orange juice and zest, and it is studded with plenty of cranberries. You can use fresh or frozen cranberries, as both will work just fine in this recipe. To draw a little more attention to the ground almonds, I also added some sliced almonds to the bread for a little bit of crunch. The bread is moist and tender, with a slightly denser crumb than the recipe would have it I made it with all purpose flour alone. It holds the up cranberries perfectly, so the finished loaf is beautiful to look at. You get a nice orange and cranberry flavor in every bite, with a subtle almond flavor. It’s delicious and a great twist on a more traditional cranberry orange bread.

The loaf will be a touch flatter than all-flour quick breads, so don’t be surprised if it doesn’t rise quite as much as some other loaves do. It will still develop a nice top crust, particularly if you sprinkle it with a bit of coarse sugar before baking.

Orange Cranberry Almond Bread
1 1/2 cups all purpose flour
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
1 tbsp orange zest
3/4 cup orange juice, freshly squeezed
1 cup fresh cranberries
1/2 cup sliced or slivered almonds
coarse sugar (optional)

Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan. If desired, line the bottom of the loaf pan with parchment paper.
In a medium bowl, whisk together flours, baking soda, baking powder and salt.
In a large bowl, whisk together sugar, melted butter, egg and orange zest. Stir in half of the flour mixture, followed by the orange juice. Stir in the remaining flour mixture and, when it has been almost completely combined, fold in cranberries and slivered almonds. Mix until cranberries are well-distributed and no streaks of flour remain visible.
Pour batter into prepared pan. If desired, sprinkle loaf with 1 tbsp coarse sugar.
Bake for 40-45 minutes or until a toothpick inserted into the loaf comes out clean and the cake springs back when lightly pressed
Allow loaf to cool in the pan for 10 minutes, then run a knife around the edge to loosen it and turn it out onto a wire rack to cool completely before slicing.

Makes 1 loaf; serves 10.

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Cranberry Orange Cake Bars

Cranberry Orange Cake Bars

Cranberry orange bread has long been a holiday tradition in my family, and in fact was one of the earlier recipes I shared on this site – about 16 years ago! Zesty orange and bright cranberries are a natural pairing. These Cranberry Orange Cake Bars take those classic flavors and …

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Cranberry Orange Cake Bars

Cranberry orange bread has long been a holiday tradition in my family, and in fact was one of the earlier recipes I shared on this site – about 16 years ago! Zesty orange and bright cranberries are a natural pairing. These Cranberry Orange Cake Bars take those classic flavors and combine them in a cake-like bar cookies that are wonderful addition to any holiday cookie plate.

One of the nice things about bar cookies is that they’re quick to make and even easier to share than a loaf cake. These bars are no exception.
The bars are cakelike and tender, almost more like pound cake than a brownie or regular cookie. They will just seem to melt in your mouth, leaving you with the delightful flavor of orange and cranberry. They include fresh orange zest, whole cranberries and dried cranberries. The whole cranberries are tarter than the dried, while the dried are sweeter and chewier for a nice contrast with the fresh fruit.

Like a classic pound cake, these bars don’t contain any leavening. The eggs in the batter add just enough air into the batter to give the cake an extremely tender crumb and a perfectly light texture. So don’t think it’s a typo that this recipe doesn’t contain baking powder or baking soda! The batter comes together very quickly and it will be ready to go into the oven in minutes.

I like to line the baking pan with parchment paper or aluminum foil to make it easy to remove the bars from the pan for slicing. Let the bars cool completely before slicing. I’ll slice one pan into about 20 pieces for easy sharing. If you want to make these bars the centerpiece dessert at a holiday dinner, cut them into larger slices and serve them alongside a small scoop of ice cream or whipped cream!

Cranberry Orange Cake Bars
1 cup sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tbsp orange zest
1 tsp vanilla extract
1/4 tsp salt
1 cup all purpose flour
1 cup whole cranberries, fresh or frozen
1/4 cup dried cranberries

Preheat oven to 350F. Lightly grease a 9×9-inch baking pan.
In a large bowl, whisk together sugar, eggs, butter, orange zest, vanilla extract and salt. Add in flour and whisk to combine, stirring just until no streaks of flour remain. Fold in cranberries and dried cranberries.
Pour batter into prepared pan and spread into an even layer.
Bake for 35-40 minutes, or until bars are golden and set. Allow to cool completely before slicing.

Makes 20 squares.

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Cranberry Macadamia Nut Cookies (Vegan + GF)

We had BIG dreams for a vegan, gluten-free version of classic white chocolate macadamia nut cookies. Little did we know, good vegan white chocolate chips are hard to come by! But when we swapped them for dried cranberries in this new dough, we found ou…

Cranberry Macadamia Nut Cookies (Vegan + GF)

We had BIG dreams for a vegan, gluten-free version of classic white chocolate macadamia nut cookies. Little did we know, good vegan white chocolate chips are hard to come by! But when we swapped them for dried cranberries in this new dough, we found our new favorite cookie!

These cookies taste just like the classics — they’re soft, sweet, vanilla-infused, and we’re confident you won’t even miss the chocolate!

Cranberry Macadamia Nut Cookies (Vegan + GF) from Minimalist Baker →

White Cake with Cranberries and White Chocolate Buttercream

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this rec…

white chocolate cake with sugared cranberries on marble cake stand

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this recipe in my new cookbook, Baking for the Holidays, and here! What Makes a Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. In my book I call for this cake to be made in 3 layers, but if you don’t have 3 cake pans, you can also bake this in two cake pans and cut each layer in half, for a four layer cake. You will need to use a little less buttercream in between the layers (and if baking just two you will […]

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Perfect Chocolate Bark

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make…

A Couple Cooks – Recipes worth repeating.

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make this fun and giftable treat.

Chocolate Bark

We’re chocoholics over here, so one of our top treats to make is Chocolate Bark! This one is our ideal: sweet and salty with a confetti of colorful ingredients and absolutely irresistible. It’s the best fun treat that makes a great gift: and it works for the holidays or anytime. Here’s our perfect chocolate bark recipe: with a smooth, shiny sheen on the chocolate and just the right crisp crunch when you bite into it.

Tips for making the best chocolate bark

There are a few tips to making the very best chocolate bark. You can skip down to the recipe if you’re ready to get started. But here are a few more details on the why behind the what of each step in the process:

  • Temper the chocolate! Many chocolate bark recipes don’t require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn’t melt at room temp. It also avoids chocolate bloom, that white stuff that appears during storage.
  • Use semi sweet or dark chocolate, around 60%. We found 60% dark chocolate has the best flavor. 70% is a bitter too bittersweet.
  • Add mix-ins into the chocolate AND on top. Adding the mix-ins into the chocolate gives the best crunchy texture. (All of them on top makes it a little one-note.)
Chocolate Bark

How to temper chocolate

Chocolate is temperamental: period! But to make the best chocolate bark, we like to temper the chocolate. It’s a special process that heats and cools the chocolate to stabilize it for making candies. As we mentioned above, it makes the most stable texture, shiny exterior, and avoids the white “bloom” that can appear on chocolate during storage. Here are a few notes on tempering chocolate:

  • You’ll need a food thermometer. Don’t have one? Skip to the next section. This helps to achieve the precise temperatures that are required.
  • Don’t get water in the chocolate. This is the #1 rule! You’ll be melting the chocolate over simmering water but do NOT let it touch the chocolate or it will seize up.
  • Melt 2/3 of the chocolate to 108 to 115°F, add the remaining chocolate and reduce to 85 to 86°F, then return the chocolate to 90 to 91°F. That’s the basic idea of tempering! Start high, go low, then return to the middle. There’s lots of science behind it, so trust us.
Chocolate Bark

Don’t have a food thermometer?

Tempering chocolate is the way to get the best chocolate bark. But don’t have a food thermometer? That’s ok too! You can make it without tempering and it’s still good. Here’s what to know:

  • Melt the chocolate over simmering water. Use the “makeshift” double boiler method below, or a double boiler. You can use a microwave to melt chocolate, but it’s not our preference since it’s easy to go too far.
  • Skip the tempering and just use the chocolate when it’s melted. Add the mix-ins, pour in a thin layer and add toppings.

Chocolate bark toppings!

Once you’ve made it through the chocolate stage, making chocolate bark is a breeze! For this bark we used cranberries, pistachios, coconut and smoked salt. The combination of sweet, salty, crunchy, tropical and smoky was perfection! The smoked salt is not required, but if you can find it, it adds a unique element (if not, use sea salt). Of course, you can use any type of mix-ins you like. Here are a few more ideas when it comes to chocolate bark toppings:

  • Nuts like pistachios, walnuts, cashews, pecans, hazelnuts
  • Seeds like pumpkin seeds or sesame seeds
  • Dried fruit like dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries
  • Crystalized ginger
  • Pretzels broken into pieces
  • Peppermint candies, crushed
  • Chopped candies of any kind
  • Crushed potato chips
  • Sprinkles
Chocolate Bark

Chocolate bark storage

What’s the best way to store homemade chocolate bark? Chocolate bark stays most stable chilled , so we suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

More chocolate recipes

Are you a choco-holic like we are? Here are our top chocolate recipes to make when we’re craving a treat:

This chocolate bark recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Chocolate Bark

Chocolate Bark


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: About 32 pieces
  • Diet: Vegan

Ingredients

  • 12 ounces semi-sweet or dark chocolate (50% to 60%)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pistachios
  • ⅓ cup large coconut flakes
  • ½ teaspoon chunky sea salt (or smoked sea salt)

Instructions

Note: If you don’t have a food thermometer, simply melt the chocolate over a double boiler per the instructions below, then proceed to Step 5.

  1. Prep: Start a small saucepan of barely simmering water. Chop the chocolate into 1/2-inch chunks. In a heat-proof bowl that is completely dry that will fit over the pan of simmering water, add about 2/3 of the chocolate chunks. We used a small metal bowl; you can also use a double boiler if you have one. Make sure not to get any water into the chocolate, since it will cause the chocolate to seize up! (There are fixes for seized chocolate but it’s not pretty.)
  2. Melt the chocolate to a temperature of 108 to 115°F: Hold the bowl with the chocolate above the other saucepan with boiling water to create a double boiler (or use your double boiler). Place a towel on counter next to the stove so that you can transfer the bowl to the counter as necessary and avoid any water getting into the bowl. Hold the bowl of chocolate over the simmering water for a few seconds, until the chocolate starts to melt. Remove from the bowl to the towel and stir and stir to continue melting. Check the temperature with a food thermometer, and continue going back and forth from the water for a few seconds to the towel until fully melted. The target temperature is 108 to 115°F, but do not allow the chocolate to go higher than 115°F.
  3. Add the unmelted chocolate and reduce to 85 to 86°F: Once the chocolate is fully melted and at 108 to 115°F, add the remaining third of the unmelted chocolate (called seed chocolate) and stir constantly until it melts and the chocolate temperature falls to 85 to 86°F. This will take up to 10 minutes, but it is worth the wait! Stir regularly for the entire time to ensure an even temperature. (While it melts, you can chop the pistachios.)
  4. Heat back to 90 to 91°F: When the chocolate is 85°F, return the bowl of chocolate to above the pan of simmering water for a couple seconds at a time until climbs back to 90 to 91°F. Now the chocolate is tempered!
  5. Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″. Sprinkle the remaining toppings over the top, crushing the coconut and chunky sea salt with your fingers to make smaller pieces.
  6. Refrigerate: Refrigerate at 30 minutes until hardened. When hard, cut into irregular 2 to 3 inch pieces with a butter knife. Store in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Category: Dessert
  • Method: Tempering
  • Cuisine: Dessert

Keywords: Chocolate bark, chocolate bark recipes

A Couple Cooks - Recipes worth repeating.

Cranberry Flourless Chocolate Cake

Cranberry Flourless Chocolate Cake
Flourless chocolate cake is a dessert that everyone should learn how to make. It’s a cake that doesn’t require very many ingredients, so you will probably always have what you need to bake one already on hand. And since it is simple, it’s not difficult to put your own twist on them. This …

The post Cranberry Flourless Chocolate Cake appeared first on Baking Bites.

Cranberry Flourless Chocolate Cake
Flourless chocolate cake is a dessert that everyone should learn how to make. It’s a cake that doesn’t require very many ingredients, so you will probably always have what you need to bake one already on hand. And since it is simple, it’s not difficult to put your own twist on them. This Cranberry Flourless Chocolate Cake is perfect for the holidays. It adds sweet-tart cranberries to a melt-in-your-mouth flourless chocolate cake for a dessert that is downright addictive.

The cake batter for this Cranberry Flourless Chocolate Cake comes together easily, and in just a few minutes. It is made with dark chocolate, butter, sugar, eggs and cocoa powder. It has a rich, satisfying chocolate flavor because chocolate is the bulk of the cake. This also means that you’ll really be able to taste the depth of flavor from the chocolate that you use, so this is a great recipe to splurge with high quality chocolate in the the batter. The cake is also gluten free, which means that it will fit a variety of dietary needs, too.

Whole cranberries are folded in to the batter just before the cake goes into the oven. The cranberries have a bright, tart flavor that adds a wonderful contrast to all that chocolate. There are just enough cranberries that you should get one in every bite or two, giving the cake a great balance.

I really prefer using fresh cranberries in this cake over frozen ones. They have a slightly better texture because they don’t release too much extra liquid into the cake. That said, you can use frozen cranberries. If you do, mix them in quickly so they don’t thaw before the cake gets into the oven. You will also need to extend the baking time by 2-3 minutes.

The cake should be cooled completely before serving, but will keep for 2-3 days after baking when stored in an airtight container. Serve it at room temperature or slightly warmed, alongside a generous scoop of whipped cream.

Cranberry Flourless Chocolate Cake
4-oz dark chocolate, coarsely chopped (approx. 1/2 cup)
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup whole, fresh cranberries

Preheat oven to 375F. Line an 8-inch cake pan with aluminum foil or parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined. Fold in cranberries until evenly distributed.
Pour into prepared cake pan.
Bake for 25-27 minutes, until cake is set and cranberries are bubbling slightly.
Allow cake to cool completely in the pan for 5 minutes, then lift the cake out of the pan using the parchment paper or aluminum flour. Slide cake onto a serving platter using a large spatula.

Serves 8-10

The post Cranberry Flourless Chocolate Cake appeared first on Baking Bites.

Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies

This recipe is from Dorie Greenspan’s fabulous new baking book, Baking with Dorie. I must admit that I am obsessed with these cookies, and have made them many, many times since purchasing her book. The combination of rye, cranberry, chocolate, an…

cranberry rye chocolate chunk cookies on parchment paper

This recipe is from Dorie Greenspan’s fabulous new baking book, Baking with Dorie. I must admit that I am obsessed with these cookies, and have made them many, many times since purchasing her book. The combination of rye, cranberry, chocolate, and poppyseed was intriguing to me when I read the recipe, but the picture immediately sold me; the golden brown cookie with a slight indentation was so beautiful, and I jumped in the kitchen to start baking. Dorie writes in the recipe headnote: “People come from around the world to eat Mokonuts, a small restaurant in Paris that is always full, and everyone wants the same thing for dessert: one of Moko Hirayama’s cookies. Moko makes only a few varieties, but they all share a similar chubbiness, great texture, an offbeat choice of flavor combinations and a signature indentation in the center that looks like Moko’s handprint but is actually made by tapping each cookie with a spatula.” This rye cookie will be included in my holiday cookie baking this year, and I’ve been making a plain chocolate version that my kids are obsessed with. The rye flour lends a nutty complexity that balances the chocolate. On the first day […]

The post Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies appeared first on The Vanilla Bean Blog.

Sheet-Pan Cranberry Crisp Is a Statement Dessert for Thanksgiving

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now. Like, right now.


A native ingredient in what is now America, annually harvested as soon as the weather turns brisk in the Northeast, cranberries are unabashedly bitter. European colonizers considered them “too tart to eat by themselves,” according to the Cambridge World History of Food, “but made them into pies, puddings, tarts, relishes, preserves, and cranberry sauce.”

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Coconut Cranberry Oatmeal Bread

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry …

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry Oatmeal Bread is a perfect addition to any fall or winter breakfast – even if you end up baking up the loaf the night before and not the morning of! Packed with tart cranberries, sweet coconut and nutty oatmeal, my Coconut Cranberry Oatmeal Bread is a moist, delicious way to start your day.

This quick bread is very simple to put together. The dry ingredients are combined with the wet ingredients, then the butter is folded in at the end. Folding the butter in at the end of mixing tenderizes the batter before it goes into the pan to bake. It’s a great technique for many quick breads, which are easy to both under and over-mix in search of a tender crumb. It is seasoned with cinnamon and a generous splash of vanilla.

The batter includes a generous amount of sweetened shredded coconut, quick cooking oatmeal and whole cranberries. The coconut and oatmeal both add their own unique nuttiness to the bread. The oatmeal gives the loaf a pleasant density while the coconut adds just the right touch of extra sweetness to contrast with the bright, tart cranberries that dot each slice. You can use fresh or frozen cranberries in this bread, and both types can be used whole.

This loaf has a long baking time due to all those mix-ins, so don’t hesitate to give it a few extra minutes in the oven if your tester/toothpick doesn’t come out clean when your oven timer goes off. The bread is ready to eat has soon as it has cooled. Bake it early in the morning to serve for brunch, or the night before so it is ready to eat when you get up!

Coconut Cranberry Oatmeal Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 cup sweetened shredded coconut
1 cup quick cooking oatmeal
2 large eggs
1 1/4 cups milk (lowfat is fine)
2 tsp vanilla extract
1/3 cup butter, melted and cooled
1 cup cranberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.