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This recipe for CRANBERRY-PINEAPPLE BREAD, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


1 c. brown sugar
1/3 c. shortening
1 Tbs. oil
1 3/4 c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt 2 large eggs
1/2 c. nuts, chopped
1/2 shredded
8 oz. crushed pineapple*
1 tsp. vanilla
1 c cranberries fresh chopped or frozen
Powder sugar
Coconut for garnish

Place all ingredients except berries, powdered sugar & coconut for garnish, in a large bowl. Blend on low speed until moistened. Fold in berries. . Beat on medium speed 2 minutes. Spread batter in greased loaf pan. Sprinkle coconut on top and pat into bread until there aren't any sticking up from batter. Bake for 55-65 minutes at 350 degrees. Remove from oven and remove from pan. Cool on wire rack. Dust with powder sugar and or coconut.

* When using fresh berries, drain pineapple and use only 1/4 cup of juice in when blending.




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