Cranberry Pineapple Bread
This recipe for Cranberry Pineapple Bread makes 2 loaves. It's great to share with a friend, or keep the extra in your freezer!
Make This Recipe
Ingredients
- 3 Eggland's Best Eggs
- 1 cup canola oil
- 2 cups granulated sugar
- 12 oz bag of cranberries
- 1 8oz. can crushed pineapple (drained)
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
Preparation
- 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, and sugar 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 overmix.
- 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 raisins to the batter for an extra sweet taste.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 225 |
| Fat | 10g (39% calories from fat) |
| Cholesterol | 32g |
| Sodium | 213mg |
| Carbohydrates | 32g |
| Dietary Fiber | 1g |
| Protein | 3g |