Thursday, December 18, 2014

Cravin' Craisin Pineapple Bread


3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
2 eggs
2 c. sugar
1/2 c. Craisins
1/2 c. sunflower seeds (I used chocolate covered)
1 tsp. vanilla
2/3 c. canola oil
1 can crushed pineapple in juice (20 oz.)

Preheat the oven to 325 degrees. Combine the flour, salt and the next 3 ingredients in a large bowl. Beat eggs in an electric mixer until foamy. Add in the sugar, oil and vanilla beating until well combined. Stir into the flour mixture with a spatula. Add the pineapple, Craisins and sunflower seeds. Divide into 6 mini bread pans (or I used even smaller to make 12 very small, and 2 mini. Bake mini bread pans for 45 minutes (or 35 for the smaller ones) until the sides are golden and a toothpick comes out clean from the center. Let cool fully before storing.

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