Pecan Cranberry Loaf

Here’s what to get 

2 ½ c Flour 

1 tsp Yeast 

 1 tbsp Baking powder 

¼ c Margarine (room temperature)

1/8 c tbsp Shortening (room temperature)

1c Brown Sugar 

¾ c pecans (chopped) – divided 

½ c Cranberries 

½ c Coconut (toasted)

½ tsp Cinnamon 

¼ tsp Nutmeg 

Granulated sugar (optional) – Topping

Coconut Milk (¼ c coconut milk powder mixed with ½ c warm water)

Grease magic for pans 

Let’s make it 

• In a large bowl combine all dry ingredients using a spatula 
• Combine margarine and shortening to dry ingredients 
• Mix in sugar, ½ c pecans, toasted coconut and cranberries 
• Gradually add coconut milk mixture until a sticky dough is formed 
• Top with remaining 
• Pour into greased baking pan and bake at 350 degrees for about 30-40 mins or until center is cooked 
• Top with remaining pecans and sprinkle granulated sugar 
• Using a bamboo skewer insert into the center – once it comes out clean the loaf is ready 
• Remove from the baking pan unto a cooling rack 
• Allow to cool completely before slicing 
• Enjoy with your favorite cheese