Published: / Updated: by Adelyn
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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.
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
- 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.
- 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.
Other Recipes You Might Also Like:
- Blueberry Muffins
- Kabocha Squash Muffins
- Banana Bread Loaf
Recipe
Cranberry Pineapple Bread
Delicious cranberry pineapple bread perfect for breakfast. The pineapple gives that amazing flavor to this bread.
5 from 7 votes
Print Rate Pin Save
Cuisine: American
Course: Breads
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes 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
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
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Reader Interactions
Comments
Jamie
This turned out beautifully! So glad I doubled it...one for the family and one for friends. At first, I thought the batter looked mighty thick and I almost added a bit more liquid. Thank goodness I didn't. This was just perfect in every way. There was a tad bit of crushed pineapple left and a handful of extra berries in the bag, after doubling the recipe; I can't stand wasting or having dribs and drabs leftover, so I just tossed them in and it seems to have worked beautifully, so it's a very forgiving recipe. I am also going to experiment with a GF version since I can't have flour, but my husband and daughter are ready to devour this one.Reply
Adelyn
Thank you so much.
Regards,
AdelynReply
Shelly Mills
Super delicious 😋. I did need a little extra pineapple juice for right consistency. I also added chopped walnuts to some loaves. I gave small loaves for Christmas to friends and neighbors. 🎅Reply
Adelyn
Hi Shelly,
Thank you so much for your kind words and for sharing.
Kind regards,
AdelynReply
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.Reply
Adelyn
Hi Ani,
Thank you for your honest review.Cheers, Adelyn
Reply
Dayna
Have you tried the bread with adding nuts? Like pecans? Is it good? Thanks!
Reply
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,
AdelynReply
Sandra
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
thank you
Reply
