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

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.
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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
- 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.
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.
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Recipe
Cranberry Pineapple Bread
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
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.
Ani Hudson
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.
Adelyn
Hi Ani,
Thank you for your honest review.
Cheers, Adelyn
Dayna
Have you tried the bread with adding nuts? Like pecans? Is it good? Thanks!
Adelyn
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
Sandra
I love cranberries! I would think adding the pineapple would add a lot of moisture and a beautiful flavour combination! It looks yummy 🙂
Adelyn Osterhout
thank you