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 ūüôā

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 ūüôā 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! ūüôā

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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Spicy Partridgeberry Cake with Salted Caramel Sauce

This is what Autumn looks like in Newfoundland!!! 

Okay….so you’re thinking I don’t know what a partridgeberry is and I don’t think I can get these here! No problem ~ just use Cranberries! ¬†Partridgeberries are grown here in Newfoundland in our acidic soil but they are in the same family as cranberries. Very tart, just like a Cranberry, but in desserts, are extra delicious!!

So let’s talk about this amazing, super moist,¬†Spicy Partridgeberry Cake! ¬†If you follow my blog regularly, you know I try, if possible, to “lighten” up my recipes. ¬†So the change up on this recipe is half the sugar, only a quarter of the fat (I used coconut oil), used half white and half whole wheat flour, cut back on the eggs, added healthy yogurt and pumpkin to keep it moist and added tart, cherry red Newfoundland partridgeberries. ¬†I did induldge a little and added a small amount of¬†Salted Caramel Sauce¬†but it’s only a little and it takes this cake to the next level of yumminess!!

Thanksgiving is coming up and this Spicy Partridgeberry Cake would be a perfect compliment to your meal!  Super moist, melt in your mouth, with lots of nice warm spices, beautiful red tart Newfoundland Partridgeberries and an incredible Salted Caramel Sauce!  Is your mouth watering yet!?! 

Spicy Partridgeberry Cake with Salted Caramel Sauce

  • Servings: 12-15 Slices
  • Difficulty: easy
  • Print
“A “Lightened” up cake that is super moist with pops of wild Newfoundland Partridgeberries with a decadent Salted Caramel Sauce”


Spicy Partridgeberry Cake

  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted but not hot
  • 1/2 cup plain greek yogurt
  • 2 cups pumpkin puree
  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups partridgeberries or cranberries (fresh or frozen) (If frozen, do not thaw!)

Salted Caramel Sauce:

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 3 TBSP milk or whipping cream ~ I used canned milk

Preheat oven to 350 degrees.  Spray your bundt pan with oil and set aside.

In a mixing bowl, add the sugar, molasses, eggs and coconut oil.  Mix gently to combine.  Add the greek yogurt and the pumpkin puree and mix gently until combined

In a separate bowl, add the white flour, whole wheat flour, pumpkin pie spice, cinnamon, salt, and baking soda.  Use a whisk to combine.

Add flour mixture to wet mixture and mix gently just until combined.  Do Not Overmix! Add the berries and stir gently to combine.  Pour mixture into prepared Bundt pan.  Spread evenly and tap pan to remove air bubbles.

Bake for 50 Р60 minutes until a toothpick inserted into comes out clean.  Remove from oven and let sit in pan about 10 minutes before removing to a cooling rack.  Let cake cool.

While cake is cooling, make your Salted Caramel Sauce. ¬†In a small saucepan over medium heat, add butter and brown sugar. ¬†Stir for 3 – 4 minutes until butter is melted and the brown sugar is incorporated. ¬†Add milk (or whipping cream), stir to combine and bring to a boil. ¬†Stir and remove from heat. ¬†Allow to cool and thicken. ¬†Pour over top of the cake. ¬†Cut into slices and Enjoy! ūüôā

NOTE: ¬†If you don’t have partridgeberries, use either cranberries or blueberries! ¬†Both would be delicious!

Loving this Life Living “Around the Bay” ~¬†DD

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