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