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Cranberry Pineapple Bread

Microwave.Lady's picture
Ingredients
  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
  Egg 1
  Chopped raisins 2 Tablespoon
Directions

Line bottom of 2-cup measure with circle of wax paper.
Set aside.
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.
Loosen edges.
Invert onto wire rack.
Repeat for second loaf.
Cool completely.
Cut two 3/8-inch slices from small end of each loaf.
Set aside.
Cut remainder of each loaf into 4 slices.
Cut large slices in half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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