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    Home » Recipes » Bread

    Cranberry Pineapple Bread

    Published: Jan 30, 2021 / Updated: Jun 14, 2021 by Adelyn / 6 Comments

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    Jump to Recipe Print Recipe

    Delicious cranberry pineapple bread perfect for breakfast. The pineapple gives that amazing flavor to this bread.

    sliced cranberry pineapple bread on server

    I have only tried plain cranberry bread before. I thought if I make some cranberry pineapple bread, my first question was would it taste good? So here we are, sharing with you this tried and tested family recipe.

    Jump to:
    • Recipe Ingredients
    • HOW TO MAKE THIS RECIPE
    • Tools Needed
    • How to Store the Bread?
    • Do I need an electric mixer?
    • Can I use a different size pan?
    • Other Recipes You Might Also Like:
    • Recipe
    • Comments

    Recipe Ingredients

    • Flour – use all-purpose flour
    • Salt
    • Baking powder
    • Baking soda
    • White sugar
    • Butter – use melted butter for this recipe
    • Egg – lightly beaten
    • Pineapple juice – you can use fresh or canned
    • Vanilla –lemon or orange extract can be a substitute
    • Crushed pineapple – canned crushed pineapple is used for this recipe
    • Cranberries – fresh or frozen cranberries
    • Oil for greasing pan

    HOW TO MAKE THIS RECIPE

    1. Grease 9x5 -inch loaf pan and set aside.
    2. Preheat oven to 350 degrees F.
    3. Combine the flour, salt, baking powder, baking soda, and white sugar. Make a well.
    4. In a separate bowl, combine butter, egg, pineapple juice, vanilla, and crushed pineapple. Add this mixture to the dry ingredients. Blend well.
    5. Fold in the cranberries. Pour the batter into the prepared loaf pan.
    6. Bake at 350 degrees F for 45 minutes to 1 hour, or until an inserted tester comes out clean.
    7. Let it cool for at least 15 minutes, then serve.
    Cranberry Pineapple Bread in a Loaf Pan

    Tools Needed

    • Bowl
    • Spatula
    • 9x5-inch loaf pan

    How to Store the Bread?

    You can store the bread in an airtight container for 4-5 days in the refrigerator or put it in the freezer for up 2 months.

    Do I need an electric mixer?

    No. You may use a large bowl unless you prefer to use an electric mixer.

    Can I use a different size pan?

    I suggest using the 9x5-inch loaf pan because the batter was tested for this size of the pan. Unfortunately, I have not tried using a different kind of pan for this recipe.

    sliced cranberry pineapple bread

    Other Recipes You Might Also Like:

    • Blueberry Muffins
    • Kabocha Squash Muffins
    • Banana Bread Loaf

    Recipe

    sliced cranberry pineapple bread on server.

    Cranberry Pineapple Bread

    Delicious cranberry pineapple bread perfect for breakfast. The pineapple gives that amazing flavor to this bread.
    5 from 3 votes
    Print Rate Facebook Pin
    Cuisine: American
    Course: Breads
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 16 slices
    Calories: 138kcal
    Author: Adelyn

    Equipment

    • Bowl
    • spatula
    • 9x5-inch loaf pan

    Ingredients

    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ cup white sugar
    • ¼ cup melted butter
    • 1 egg lightly beaten
    • ½ cup pineapple juice
    • 1 teaspoon vanilla
    • ½ cup crushed pineapple canned
    • 1 ½ cup fresh or frozen cranberries
    • Oil or pam spray to grease the pan
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    Instructions

    • Grease 9x5 -inch loaf pan and set aside.
    • Preheat oven to 350 degrees F.
    • Combine the flour, salt, baking powder, baking soda, and white sugar. Make a well.
    • In a separate bowl, combine butter, egg, pineapple juice, vanilla, and crushed pineapple. Add this mixture to the dry ingredients. Blend well.
    • Fold in the cranberries. Pour the batter into the prepared loaf pan.
    • Bake at 350 degrees F for 45 minutes to 1 hour, or until an inserted tester comes out clean.
    • Let it cool for at least 15 minutes, then serve.

    Nutrition

    Calories: 138kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 190mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Mention @seasiderecipes
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      Recipe Rating




    1. Ani Hudson

      December 29, 2022 at 10:18 am

      5 stars
      I made the recipe today, turned out wonderfully! I had a fresh pineapple that was very ripe and used it in place of the canned pineapple. Cannot wait to serve to my family tonight. Thank you for sharing the recipe.

      Reply
      • Adelyn

        December 29, 2022 at 2:53 pm

        Hi Ani,
        Thank you for your honest review.

        Cheers, Adelyn

        Reply
    2. Dayna

      July 22, 2022 at 2:32 pm

      Have you tried the bread with adding nuts? Like pecans? Is it good? Thanks!

      Reply
      • Adelyn

        July 24, 2022 at 10:38 pm

        hi Dayna,

        I have not not tried this recipe with nuts yet. I think it would taste good if you want to add nuts to the bread.

        thanks,
        Adelyn

        Reply
    3. Sandra

      June 22, 2021 at 12:03 pm

      I love cranberries! I would think adding the pineapple would add a lot of moisture and a beautiful flavour combination! It looks yummy 🙂

      Reply
      • Adelyn Osterhout

        June 27, 2021 at 5:52 pm

        thank you

        Reply

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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

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