Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Cranberry Pineapple Walnut Bread

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Cranberry Pineapple Walnut Bread is a delightful twist on a classic cranberry quick bread.  Sweet pineapple pairs so well with the tart cranberries.

 Hi!  It’s Renee from Renee’s Kitchen Adventures sharing another sweet treat with you this month on Mandy’s Recipe Box.  This wonderful Cranberry Pineapple Walnut Bread would make an awesome addition to your holiday menus this year!  It’s a great flavor combination, that I admit, might sound kind of strange at first…but fresh cranberries are so tart, pineapple actually goes super well with them!

This recipe is great because it makes two nice sized loaves.  One to serve and one to freeze for another time or give away as gift!  Like most quick breads, this one tastes even better the next day!


Cranberry Pineapple Walnut Bread
 
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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.

 

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Comments

  6. Ok, just made this bread, put it in the oven and looked at my countertop and wondered why there is 1 cup of canola oil still sitting there. ARGH!!! Some how, this ingredient was left out of the directions. You may want to correct before someone else ruins a batch. I suspect it should have gone into the bowl along with eggs and sugar.

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