Cranberry Pineapple Walnut Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 3 large eggs
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 1 - 12 oz. bag of fresh cranberries
  • 1 - 8oz. can of crushed pineapple in juice, undrained
  • 1 tsp. pure vanilla extract
  • 3 cups all purpose flour
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. fresh ground nutmeg
  • ½ cup chopped walnuts
Directions
  1. Spray 2 - 9" loaf pans with cooking spray. Set aside. Heat oven to 350 degrees F.
  2. In large bowl, whisk together the eggs, oil, granulated sugar, and vanilla until well blended.
  3. Put cranberries in food processor, and pulse a few times to roughly chop them. Add the cranberries and crushed pineapple and juice to egg mixture.
  4. In small bowl, combine the flour, soda, baking powder, salt, cinnamon, ginger and nutmeg.
  5. Add the flour mixture to the wet mixture and stir until JUST COMBINED. Do not overmix! Fold in the walnuts.
  6. Divide batter equally between both prepared loaf pans and bake in oven for 45 - 50 minutes or until a toothpick inserted into center comes out clean.
  7. Allow to cool in pans for 15 minutes, then invert onto wire rack and cool completely.
  8. To make glaze: Combine 1 cup of powdered sugar with 1 TBS milk and whisk until smooth. Drizzle over cooled bread and allow glaze to set up before serving.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/cranberry-pineapple-walnut-bread/