My Favorite Easy and Delicious Pineapple Cranberry Bread

The pineapple glaze takes it over the top!

By Laura Carson Miller

One reason I love fall: fresh cranberries arrive in the grocery stores! Cranberry sauce and this stupendously delightful bread recipe using fresh cranberries will knock your socks off and definitely convert you if you are a frozen cranberry user. Now I understand frozen fruits including cranberries have their place in our culinary lives but when you can use fresh cranberries you’ll want to do so. I buy extra bags so I can make this bread and muffins for family and friends.

This is recipe is one I’ve pieced together over the years from several recipes. I’ve swapped in ingredients and toyed with measurements to get to a place of what I think is a stellar flavor and texture. Plus the recipe is customizable as far as juices and optional use of add in’s such as nuts or currants. It is absolutely wonderful with or without the glaze. 

Here we go…

Pineapple Cranberry Bread 

Bread Ingredients:

2 cups flour

1 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup pineapple juice (I’ve also used grapefruit or orange juice)

1 beaten egg at room temperature

2 tablespoons softened coconut oil (you can use canola oil or shortening)

1 tablespoon grated lemon zest (you can use orange or grapefruit

1 3/4 cups chopped fresh cranberries (it’s a lot of cranberries! I use my small smoothie blender to chop them)

1 cup sugar

Optional add in’s:

1/2 to 3/4 cup nuts, currants or raisins 

1 to 1 1/2 tablespoon chia seeds or flaxseed meal

Glaze Ingredients:

1 cup powdered sugar

2 to 3 tablespoons pineapple juice (orange or grapefruit work as well!)

Directions for Bread:

Preheat your oven to 350 degrees. Grease a 9 x 5 inch loaf pan.

First mix together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Stir in the pineapple juice, lemon zest, coconut oil and egg. Mix until all ingredients are well blended. Stir in cranberries and any other add in’s. Spread mixture in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for at least 15 minutes. Remove from pan and use a small skewer or chop stick to poke holes in the top of bread before applying glaze.

Directions for Glaze:

Mix 1 cup powdered sugar with 2 to 3 tablespoons of pineapple juice. Use a hand mixer, smoothie blender or whisk until the glaze is smooth and creamy. Drizzle over bread. 

Makes about 16 slices. Store in an air tight container or wrap with plastic wrap. Perfect random act of kindness gift for anyone in your life. Enjoy!!

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