Easy Pineapple Bread with Cranberries is similar to a pineapple upside-down cake, but you can serve this one as a dessert or breakfast bread. That’s a win-win.
I love pineapple upside-down cake, and I love a good breakfast bread. So I thought why not combine the two and make a delicious treat that can be served for breakfast or dessert. After all, there is yogurt and oatmeal in the batter, making it moist and healthier. And the cranberries are a nice alternative to raisins.
Easy Pineapple Bread with Cranberries
I occasionally like to bake with Bisquick. If you are not familiar with this product, it is basically flour with corn starch, salt and baking powder added. This cuts out some of the steps required when baking, making it super easy. I decided to put my pecans inside the bread, but you could add them to the topping ingredients instead which is more like a traditional pineapple upside-down cake.
Easy Pineapple Bread with Cranberries:
You are going to flip over this moist Easy Pineapple Bread with Cranberries. I know I will be making this one often. For another pineapple recipe, try my Easy Ham Cheese Quiche with Pineapple. Martha Stewart has a good post for 27 Pineapple Recipes That Will Make You Fall for the Sweet, Juicy Fruit.
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This moist bread is similar to pineapple upside-down cake, but is kept healthier by adding yogurt and oatmeal.
- 4 tablespoons butter
- 1 cup packed brown sugar, separated
- 8 ounces pineapple tidbits, drained and reserved
- 1 1/2 cups Bisquick
- 1/2 cup oatmeal
- 1/4 cup milk
- 1 egg
- 4 ounces vanilla yogurt, light
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 ounces dried cranberries
- 1 cup chopped pecans
Melt the butter in a glass loaf pan in the microwave. With a kitchen brush, brush the sides of the pan with some of the butter. Sprinkle 1/2 cup packed brown sugar evenly through the butter. Drain the pineapple tidbits, reserving the liquid, and spoon the tidbits evenly over the butter/sugar topping.
In a medium bowl, combine all of the remaining ingredients along with the other 1/2 cup packed brown sugar and the reserved pineapple juice. Mix well by hand.
Pour on top of the topping ingredients in the loaf pan. Bake on a baking sheet in a preheated 350 degree oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
When done, remove from the oven and immediately place your serving tray upside down over the top of the bread. Flip over and leave the loaf pan in place for about 5 minutes. Some of the pineapple will continue to fall out of the pan. After 5 minutes, remove the loaf pan and scrape out any remaining pineapple topping and place on top of the bread.