Microwave Cooked Cranberry Pineapple Bread Recipe

Microwave Cooked Cranberry Pineapple Bread picture


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 All purpose flour1⁄4 Cup (4 tbs)
 Brown sugar1 Cup (16 tbs)
 Shortening1⁄4 Cup (4 tbs)
 Vegetable oil1 Tablespoon
 Eggs2 Large
 Walnuts1⁄2 Cup (8 tbs), chopped
 Coconut1⁄2 Cup (8 tbs), shredded
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄2 Teaspoon
 Cranberries1 Cup (16 tbs), quartered (fresh or frozen, defrosted)
 Canned pineapple8 Ounce, crushed (1 can)
 Confectioners' sugar2 Tablespoon (optional)
 Coconut1⁄4 Cup (4 tbs), shredded (optional)

Nutrition Facts

Serving size: Complete recipe

Calories 2452 Calories from Fat 1120

% Daily Value*

Total Fat 129 g199%

Saturated Fat 38.8 g194%

Trans Fat 6.7 g

Cholesterol 423 mg

Sodium 2889.5 mg120.4%

Total Carbohydrates 322 g107.2%

Dietary Fiber 16.9 g67.7%

Sugars 273.4 g

Protein 26 g52.6%

Vitamin A 11.3% Vitamin C 28.8%

Calcium 49.3% Iron 39.3%

*Based on a 2000 Calorie diet


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,

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.

11) Serve the bread in breakfast or as snack.