Apple Coconut Bread

Apple Coconut Bread

Im A StAr 0

"A fresh tasting quick bread with apples, coconut and cranberries. Perfect for a chilly fall day. It can also be made vegan if you use a vegan margarine in place of the butter."

Ingredients 1 h 5 m {{adjustedServings}} servings 262 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
  3. Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
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Reviews 7

  1. 7 Ratings


The ingredients in this recipe sounded so great, I decided to try it. My first hint of trouble was when I mixed the batter and it had the consistency of flour and water - very gummy and hard to stir in the cranberries and apples. I could never really get the apples to 'blend' into the batter because it was so thick and was unlike the consistency of any quick bread I've ever made. Not "pourable" at all... and then i realized it had no sugar in it whatsoever. But I mixed it as best I could and put it in the oven...set at the recommended temp and set the make a long story short, it took about 30% longer to bake than suggested (inserting a knife as the ultimate test). When it was finally done and cooled, we tried it - very disappointing. A very tasteless batter and the apples sticking out on the top (since I couldn't get them all mixed in) and coconut topping were overdone. A very expensive failed experiment. I even carefully checked to make sure I had not left something out. Nope. I followed the directions to the letter. Fortunately my husband is the ultimate tightwad and will eat just about anything rather than see it go to waste. Have a party, hon! ;)


I also thought the combination of ingredients for this recipe sounded great, however, this turned out to be the worst bread I have ever made! It was missing sugar and when baked the actual color looked terrible. When I cut it, it looked like some kind of uncooked meat. It also required an additional 30 to 45 minutes of cooking time which then burned the coconut on the top. The recipe also did not specify the type of apples to use and the combination that I used just did not work...very bland. I do not suggest making this recipe!


The idea of the recipe is fantastic. The combination of apples (I used tart granny smith) and sweet shredded coconut along with sweet and tart cranberries is magnificent. Ok, the measurement of the recipe has a little problem, so what? It can be fixed easily. Use 2 cups of flour, 1-1.25 apples, 1/4 cup of oil or more if needed, and keep everything else constant. I omitted putting additional coconut on top, but it would have been fine to either way. I just didnt feel like having any on top. It's a very tasty recipe. Perhaps the original cook had 2 loaves in mind and messed up with the liquids. At any rate, my philosophy, cook with your eyes and hands, and let your experience lead the way. Don't rely on exact measurements. Recipes are created from the heart not cups and spoons. Measuring with your eyes is way more accurate than measuring utensils because everyone has unique tastes.