Cranberry Pineapple Bread
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Canned crushed pineapple||8 Ounce, undrained (1 Can)|
|Chopped cranberries||1⁄2 Cup (8 tbs) (Use Fresh)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Reduced-calorie margarine||1⁄4 Cup (4 tbs), cut up|
|Chopped raisins||2 Tablespoon|
Line bottom of 2-cup measure with circle of wax paper.
In medium mixing bowl, combine all ingredients.
Beat at high speed of electric mixer for 1 minute, scraping bowl frequently.
Pour half the batter (about 1 1/3 cups) into prepared measure.
Cover with vented plastic wrap.
Microwave at 50% (Medium) for 6 to 10 minutes, or until center springs back when touched lightly and no uncooked batter remains on the sides, rotating measure 1/2 turn after every 3 minutes.
Let stand on counter for 5 to 10 minutes.
Invert onto wire rack.
Repeat for second loaf.
Cut two 3/8-inch slices from small end of each loaf.
Cut remainder of each loaf into 4 slices.
Cut large slices in half.