Cranberry Pineapple Bread

7 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Ron F. Lawrence
Recipe by  Ron F. Lawrence

“A delightfully fruity bread with healthy substitutes for butter and sugar.”

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Adjust Servings

Original recipe yields 1 - 1/2 pound loaf



  1. Combine the bread flour, whole wheat flour, ground cinnamon, mace, powdered milk, salt, cranberries, and pineapple. Add this mixture as you would normally add dry ingredients to your bread machine.
  2. Add all the ingredients to the pan of the bread machine in the order suggested by the manufacturer.
  3. Set your bread machine to Basic Loaf, and check to see that the dough forms a ball without excess moisture. May have to add a little more bread flour, no more than a tablespoon, so that the dough forms a nice solid ball.

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Reviews (7)

Rate This Recipe


I don't have a bread maker and just made the bread conventionally. I combined the water (warm), honey and yeast then added the rest. I let my mixer knead it and then baked at 350 degrees for about a half hour. I didn't have enough dried pineapple so I added some chopped dried apricots and I forgot the powdered milk. You can really taste the mace, so if you don't like that flavor, reduce it or leave it out. This bread is delicious--reminds me of what you can get at a bread store. YUM!



The pineapple gives this bread a wonderful rich moist texture. This is one of my favorite bread recipes!



This is the tastiest homemade bread I have ever had!!!

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Amount Per Serving (12 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet



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Cranberry Walnut Bread


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Cranberry Sunflower Bread