Cranberry Pineapple Bread

Pat Duran

By
@kitchenChatter

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..

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 2 loaves
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

1/2 c
margarine or butter
1/2 c
granulated sugar
1/2 c
dark brown sugar,packed
2 large
eggs
1 c
whole cranberry relish
1/2 c
crushed pineapple, well drained
1/3 c
eggnog
3 Tbsp
honey butter, optional-
2 1/2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 tsp
vanilla
3/4 c
chopped pecans, other nuts optional

Step-By-Step

1Heat 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.
2Using 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.
3Combine 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.
4Remove 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy