Pineapple Cranberry Bread
A moist and flavorful pineapple cranberry bread combining sweet pineapple with tart cranberries, perfect for breakfast or as a festive treat for friends and family.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Discard 2 tablespoons of pineapple syrup from the can and mix the remaining syrup with the crushed pineapple, melted butter, and beaten egg.
- Stir the pineapple mixture into the dry ingredients until just moistened.
- Fold in the chopped pecans and cranberries until evenly distributed.
- Pour batter into a greased baking pan and bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before slicing and serving.
Tips & Substitutions
For added flavor, consider using fresh cranberries instead of frozen ones, as they enhance the bread's tartness. If you're out of pecans, walnuts or almonds can be great substitutes. To make the bread more moist, you can add an extra tablespoon of melted butter or a splash of vanilla extract. Ensure your oven is preheated for even baking, and check for doneness a few minutes early.
Serving Suggestions
This pineapple cranberry bread is delightful on its own but pairs beautifully with a scoop of cream cheese or butter spread for extra richness. It's perfect for breakfast or as an afternoon snack alongside a cup of tea or coffee. For a special treat, serve it with a side of whipped cream or alongside a slice of Golden'S Pound Cake for a sweet dessert platter.
Storage & Reheating
Store leftover pineapple cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm it in a toaster or microwave for a few seconds to restore its freshness. Enjoy it slightly warm for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cranberry Bread contains roughly 279 calories, with 4g protein, 39g carbohydrates, and 13g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and add a little juice or syrup to maintain moisture. Fresh pineapple may slightly alter the texture but will provide a vibrant flavor.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These options work well in maintaining the bread's texture.
How do I know when the bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).