Microwave Cooked Cranberry Pineapple Bread

Microwaverina's picture

Dec. 29, 2011

Ingredients

All purpose flour 1/4 Cup (4 tbs)
Brown sugar 1 Cup (16 tbs)
Shortening 1/4 Cup (4 tbs)
Vegetable oil 1 Tablespoon
Eggs 2 Large
Walnuts 1/2 Cup (8 tbs) , chopped
Coconut 1/2 Cup (8 tbs) , shredded
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
Salt 1/2 Teaspoon
Cranberries 1 Cup (16 tbs) , quartered (fresh or frozen, defrosted)
Canned pineapple 8 Ounce , crushed (1 can)
Confectioners' sugar 2 Tablespoon (optional)
Coconut 1/4 Cup (4 tbs) , shredded (optional)

Directions

GETTING READY

1) Arrange the ingredients and place in large mixing bowl.

2) Take a 9x5-in loaf dish and line it on bottom with wax paper,

MAKING

2) Blend at low speed until all ingredients are moistened.

3) With blender, beat at medium speed 2 minutes.

4) Sread the mixture in the prepared loaf tin.

5) Shield ends of loaf dish with 2-in wide strips of foil, covering 1 inch of batter and molding remainder around handles of loaf dish.

6) Center loaf dish on inverted saucer in oven.

7) Microwave at 50% (Medium) 9 minutes, rotating 1/4 turn every 1 to 2 minutes.

8) Increase power to High; microwave 2 to 4 minutes.

9) Remove foil after 2 minutes, and rotate every 1 to 2 minutes.

10) Dust cooled loaf with confectioners' sugar or sprinkle with coconut during last cooking stage, if desired.

SERVING

11) Serve the bread in breakfast or as snack.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2452Calories from Fat 1120

 % Daily Value*

Total Fat 129 g198.5%

Saturated Fat 38 g190%

Trans Fat 0 g

Cholesterol

Sodium 2889 mg120.38%

Total Carbohydrates 322 g107.3%

Dietary Fiber 16 g64%

Sugars 273 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet