Coconut Cranberry Bread

• 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)

1. Preheat oven to 350u0b0F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
3. In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
4. Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
5. Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
6. Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

flour, granulated sugar, unsweetened coconut, baking powder, baking soda, ground cinnamon, salt, buttermilk, pineapple juice, eggs, canola oil, rum, cranberries

Taken from www.food.com/recipe/coconut-cranberry-bread-459037 (may not work)