Recipe(tried): Pineapple Cranberry Bread with Whole Wheat and Oats

PINEAPPLE CRANBERRY BREAD WITH WHOLE WHEAT & OATS

The use of canned cranberry sauce and pineapple makes this bread especially convenient all year round. Whole wheat flour and oats add a good deal of solid character. This bread is especially moist and spicy.

1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs

1 cup crushed pineapple (with a little juice)
3/4 cup whole berry cranberry sauce, broken up

1 cup flour
1 cup whole wheat flour
1 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon powdered cloves
1 cup chopped walnuts

Beat together first 4 ingredients until blended. Stir in pineapple and cranberry sauce. Combine and add the remaining ingredients and stir until dry ingredients are blended. Do not overmix.

Divide batter between 4 mini-loaf foil pans and bake in a 350 degrees F. oven for 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes, and then remove from pans and continue cooling on a rack. When cool brush tops with Pineapple Glaze. Yields 4 mini-loaves.

PINEAPPLE GLAZE:

1 1/2 tablespoons pineapple juice
3/4 cup sifted powdered sugar

Stir together all the ingredients until blended.

A recipe calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes. Adjust cooking time till cake is done.

Size of pan for cakes

4 (6x3x2-inch) mini pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8x4-inch) loaf pans
1 (9x5-inch) loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9x13-inch) baking pan
2 (8x8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep deep quiche pan
2 (1 1/2-quart) souffle dishes
1 (8x12-inch) fluted baking pan
2 (3-cup) heart molds