Cranberry Pineapple Bread Recipes

Steps:

• 1. In a large bowl thoroughly mix all the ingredients together and then pour the batter into 8-9 inch spring-form pan.
• 2. Topping 3 - 4 tbsp. brownulated sugar Grated orange zest from one whole orange
• 3. Mix together sugar and zest (should be crumbly), and spread over the batter.
• 4. Preheat oven to 400°F. Bake sweet bread for 20 minutes, then reduce heat to 350° and bake for an additional 10 minutes, or until knife comes out clean. Allow to cool completely, transfer to a serving plate, and dust with powdered sugar prior to serving. 5 points per serving

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
• 2. In a separate bowl, combine the dry ingredients.
• 3. Add the dry ingredients to the wet ingredients in large bowl.
• 4. Fold in nuts, cranberries, and coconut if desired.
• 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
• 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.

Steps:

• 1. Heat oven to 350^. Spray 2 8x5-inch loaf pans and place a piece of waxed paper at the bottom of the pans and spray lightly. Set aside.
• 2. Using an electric mixer with a large bowl, cream margarine and sugars until well blended. Add eggs, cranberry relish , pineapple, vanilla and honey butter. Blend well.
• 3. Combine and blend flour, and remaining dry ingredients in a bowl. Add flour mixture alternately with the eggnog, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Pour batter evenly into the 2 prepared loaf pans. Bake for about 50 minutes.Test for doneness with a toothpick.
• 4. Remove from oven and loosen around ends and sides. Turn out onto oven mitt and remove waxed paper from bottom of bread..place on wire rack to cook completely. Frost with powdered sugar frosting and decorate top with 10 whole pecan on top.This is optional.

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

Steps:

• Sift together the dry ingredients in a large bowl.
• In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
• In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat).
• Fold in chopped nuts, cranberries and crushed pineapple.
• Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
• Makes 1 loaf.
• SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
• NOTE: You may want to double the recipe and make 2 loaves. It goes fast!

Steps:

• Add first seven ingredients to the bread machine pan in the order recommended by the manufacturer.
• Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition).

Steps:

• Preheat oven to 350 degrees; coat two 9-inch loaf pans with non-stick cooking spray. Pulse cranberries in food processor to chop; set aside. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg together and set aside. With an electric mixer, beat eggs, oil, sugar and vanilla for 3 minutes at medium speed. Stir in chopped cranberries and crushed pineapple. Add dry ingredients to wet ingredients; stir together just enough to combine mixtures - do not over mix. Divide mixture evenly into both pans; Bake for 1 hour and 10 minutes, or until a knife inserted into the middle comes out clean. Notes and Suggestions: Try adding golden raisins to the batter for an extra sweet taste.