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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Partridgeberry Orange Tea Biscuits

A delicate Berry (partridgeberry,blueberry or cranberry) Tea Biscuit that is very moist and melts in your mouth! FREEZES BEAUTIFULLY! 

Time to stock the freezer with Yummy Treats! The holidays are on the way and these Partridgeberry Orange Tea Biscuits freeze beautifully, they are ready for christmas morning, company, or with a great cup of tea! Full of partridgeberries, with a hint of orange, these biscuits absolutely melt in your mouth.

The first time I made these Partridgeberry Orange Tea Biscuits, I tried one that was still quite warm out of the oven and didn’t really like them…but then, once they cooled completely, I could not stop eating them! They are super fluffy, super moist and super tasty! Bake a batch today and pop them in the freezer.

Partidgeberry Orange Tea Biscuits

  • Servings: 24 Biscuits
  • Difficulty: easy
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A great treat to have in the freezer for Christmas morning or afternoon tea!  Super moist with the added mandarin juice…these biscuits literally melt in your mouth.  


  • 1 can mandarin oranges, drained and juice reserved
  • 1/2 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 TBSP vanilla
  • 4 cups all purpose flour
  • 3 TBSP baking powder
  • 1 cup partridgeberries, fresh or frozen

Egg Wash:  1 egg and 1 TBSP water, mixed together and beaten with a fork to combine.


Preheat oven to 400 degrees.

Drain mandarin oranges.  Set juice aside to use later in recipe. Mash mandarin oranges. Set aside.

Cream sugar and butter until smooth.  Add vanilla and eggs.  Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges.

In separate bowl, whisk together the flour and baking powder.  Gently mix into wet ingredients until just combined. Add partridgeberries and combine.  DO NOT OVERMIX!

On a floured surface, gently roll out dough to 1 inch thickness.  Cut into shapes and place on parchment lined cookie sheet.  Brush with egg wash.  Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy 🙂 Makes 24 Biscuits.

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious! Chop the cranberries if they are big.  I used frozen partridgeberries and used them straight from the the freezer.  If you use blueberries, do not thaw!  My biscuits were a little pale on the top, so I popped them under the broiler for couple of seconds until I got the desired color. Let cool completely before freezing.

Loving this Life Living “Around the Bay” ~ DD

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