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 Cranberry Pineapple Bread:
- Grease 9×5 -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 for Cranberry Pineapple Bread:
- Bowl
- Spatula
- 9×5-inch loaf pan
Frequently Asked Questions
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 9×5-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
Delicious cranberry pineapple bread perfect for breakfast. The pineapple gives that amazing flavor to this bread.
Equipment
- Bowl
- spatula
- 9×5-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 9×5 -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
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