This is one of my favorite bread recipes. It’s sweet and tart, and the citrus gives it a great fresh flavor. I’ve made it with orange juice and extract for the longest time but just tried it with bits of pineapple and pineapple juice and I think it’s my new favorite. I’ve included substitutions for both below. This recipe will make 1 standard size loaf, or 3 mini loaves. You can get cute little ceramic loaf pans at craft stores for $1 and they make nice gifts.
- 1.5 tablespoons ground flax seed mixed with 1/4 cup water
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 vegetable or coconut oil
- 3/4 cup orange juice (OR 1/2 cup pineapple juice)
- 1/2 teaspoon orange extract (include even if you are subbing pineapple)
- 1 cup fresh or frozen cranberries
- For pineapple bread: 1/2 cup pineapple bits. I usually chop up rings into bite size pieces.
- Preheat the oven to 350º. Lightly spray the loaf pan(s) with cooking oil. Mix the flax seed and 1/4 cup of water and let sit while you are getting everything else together.
- Mix the dry ingredients together.
- Mix the wet ingredients in a separate bowl.
- Gently mix the wet and dry ingredients together, then fold in cranberries (and pineapple if desired).
- Note: If you are using pineapple, reduce the juice to 1/2 cup because the pineapple with release liquid. The batter might seem a little dry when you mix it, but it’s okay as long as there are no clumps or dry ingredients.
- Bake times: For mini loaves bake time is usually around 35 minutes, but start checking at 25 minutes. You can check with a toothpick or bake until the top is firm to the touch. For a full loaf, bake time is about 55 minutes, start checking at the 45 minute mark.