Pineapple Cranberry Quick Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3               cups  all-purpose flour
1/4           cup  sugar
1/2           cup  sugar substitute -- (Splenda)
2              whole  eggs
1/2           cup  applesauce
8             ounces  crushed pineapple
1/4           cup  2% low-fat milk
1           teaspoon  ground cinnamon
1/4      teaspoon  ground ginger
1/8      teaspoon  ground nutmeg
3          teaspoons  baking powder
1/2           cup  walnuts
1/2           cup  dried cranberries
1         tablespoon  walnut extract
1         tablespoon  vanilla extract


Place all of the ingredients in your machines fully assembled pan. Select
the cake or batter bread cycle and press start. After the dough has been
kneading for a few minutes pause the machine and use a rubber spatula to
scrape the bottom and sides to make sure all of the flour, etc. is being
mixed in properly. When done remove to a wire rack to cool.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 4g Fat (17.4%
calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; 32mg
Cholesterol; 151mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : CAKE / BATTER BREAD CYCLE:

Your bread machine must have a cake, batter bread or quick
bread cycle. The quick bread cycle should not be confused
with the one some machines have for doing yeasted breads
in less then 2 hours. Your machine must have a cycle
specifically for breads made using baking powder. If your
machine does not have such a cycle do not attempt to make
this in your bread machine. Simply combine all of the
ingredients in a bowl, mix to combine and place in a
greased loaf pan and bake in a 350 degree oven for 1 hour
10 minutes or until a knife or bamboo skewer inserted in
the center comes out clean. Remove from the pan to a wire
cooling rack to cool.

OTHER VARIATIONS:

Instead of the pineapple and cranberries use 8oz. mashed
super ripe bananas. Or 1 cup of finely grated zuchinni
(you may need to add a bit more milk). You can use fresh
or frozen blueberries, fresh or frozen strawberries. Just
remember that the batter should be a thick batter. In fact
I suggest you make this recipe as is the first time so
that you can see what the batter should look like so that
when you change things you can work to make the batter the
same thickness. Also, you can adjust the spices as you
wish. You can also add some ground allspice or ground
caramon if you wish. Also, don't be affraid to try
different extracts.

APPLESAUCE:

I used applesauce instead of oil to cut down on the fat.
If you wish you can replace the applesauce with oil or
melted butter (my choice).

SUGAR SUBSTITUTE:

For the sugar substitute I recommend using Splenda since
you can bake with it. I also use a bit of sugar so that it
will help tenderize the cake since it is lacking in fat.
If you follow the directions above for using fat you can
leave the sugar out and use all splenda (3/4 cup).
Likewise you can if you wish use all brown sugar (3/4
cup).
Tags: quick bread, recipe, sweet