PINEAPPLE CRANBERRY BREAD
Make and share this Pineapple Cranberry Bread recipe from Food.com.
Provided by Dancer
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
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).
Nutrition Facts : Calories 2460.7, Fat 38.5, SaturatedFat 17.2, Cholesterol 61.1, Sodium 1387.9, Carbohydrate 459.2, Fiber 32.4, Sugar 57.1, Protein 69.5
DOROTHY'S CRANBERRY BREAD
This was my Mothers special recipe for Cranberry bread. The best I've ever had and highly recommended! The flavors of cranberries, orange and pineapple compliment each other, and it's nice and moist. This bread continues to be a holiday tradition and family favorite.
Provided by taurusita
Categories Breads
Time 1h30m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
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!
CRANBERRY PINEAPPLE BREAD RECIPE - (4/5)
Provided by cecelia26_
Number Of Ingredients 12
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.
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
CRANBERRY BREAD
Make and share this Cranberry Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h10m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350º.
- Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
- Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
- Stir in remaining ingredients.
- Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans.
- Cool completely on wire rack before slicing.
- Store tightly wrapped in refrigerator up to 1 week.
CRANBERRY PINEAPPLE BREAD
I hope you enjoy this moist and flavorful morning bread . If you do not frost it..It tastes great toasted too and spread with honey butter or cream cheese spread. I hope you enjoy this as much as my family...hugs..
Provided by Pat Duran
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 14
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.
PINEAPPLE CRANBERRY ZUCCHINI BREAD
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Provided by Diane M.
Categories Sweet Breads
Time 50m
Number Of Ingredients 14
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.
ORANGE-CRANBERRY-PINEAPPLE BREAD
This a great bread that I like to have for breakfast! I love the loaf's and this one is tops! Recipe Source ~ theheartofnewengland.com
Provided by Angela Pietrantonio
Categories Other Breakfast
Time 40m
Number Of Ingredients 10
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
SPICED CHUTNEY OF CRANBERRY AND PINEAPPLE
Provided by Florence Fabricant
Categories dinner, condiments
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Put all the ingredients in a heavy saucepan and stir to combine. Bring to a boil and cook over medium heat about 20 minutes, until the mixture is thick.
- Transfer to sterilized canning jars and seal according to manufacturer's directions, or put in plastic containers and refrigerate. The chutney can be prepared several days in advance. Serve at room temperature.
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