Partridgeberry Coconut Bread

Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂

I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!

I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!

Partridgeberry Coconut Bread

  • Servings: 12
  • Difficulty: Easy
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A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!


  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
  • 2 cups white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low fat milk
  • 1 1/4 cup flaked unsweetened coconut (I used medium)
  • 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)


Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.

In another bowl combine the flour, baking powder and salt and whisk to combine.

Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.

Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂

NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.

Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce

Loving this Life Living “Around the Bay” ~ DD

original recipe for Coconut Loaf from Taste of Home

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Lemon Zucchini Loaf with Lemon Glaze

How about a slice of heavenly Lemon Zucchini Loaf to go with your cup of tea or coffee today?  So moist, light, delicious and almost “healthy” with a lovely lemon glaze!

This year I decided to grow my own zucchini, not knowing that they needed to be pollinated or anything like that! But the bees must have been busy and did the work for me ~ I was lucky and they are growing….I did lose a few to end rot but the rest are growing very healthy in my greenhouse.  So with so many zucchini, I’ll be posting a few favorites!

This recipe is from  Nancy Creative  and I adapted it a little by using coconut oil, some whole wheat flour, egg whites, and yogurt and skim milk instead of the buttermilk.  I also only used half of the  glaze ~ and don’t forget, it has hidden vegetables!

This loaf is so good!  If you love lemon, give this recipe a try 🙂 You won’t be disappointed.

Lemon Zucchini Loaf

  • Servings: 1 9x5 Loaf
  • Difficulty: easy
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“A super moist and delicious Lemon Zucchini Loaf with a tangy Lemon Glaze.  A keeper for all Lemon Lovers!”


  • 1 cup all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 2 egg whites
  • 1/2 cup coconut oil, melted
  • 2/3 cup sugar
  • 1/4 cup plain yogurt
  • 1/4 cup skim milk
  • 2 TBSP lemon juice, fresh squeezed
  • zest of 1 lemon
  • 1 cup grated zucchini (no need to peel) Squeeze zucchini dry and discard liquids.

Lemon Glaze:

  • 1/2 cup icing sugar
  • 1 TBSP lemon juice, fresh squeezed


Preheat oven to 350 degrees and grease a 9×5 loaf pan.

In a large bowl, add all purpose flour, whole wheat flour, baking powder and salt.  Stir to combine. Set aside

In large mixing bowl, add egg, egg whites, coconut oil and sugar.  Mix to combine.  Add yogurt, skim milk, lemon juice and lemon zest.  Mix to combine.  Stir in zucchini.

Add dry ingredients to zucchini mixture and stir just until combined.  Do Not Overmix.  Pour mixture into prepared loaf pan.  Distribute evenly in pan.  Bake 350 degrees for 30 – 40 minutes or until a toothpick inserted comes out clean.  Remove from pan and cool on cooling rack.

For glaze, mix icing sugar and lemon juice until smooth.  Pour over cooled loaf.  Cut into slices and enjoy! 🙂

NOTE:  Remember to squeeze liquid from zucchini and discard. Do not overmix batter. This loaf freezes beautifully without the glaze ~ once thawed, add the glaze.

Loving this Life Living “Around the Bay” ~ DD

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