Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.
For mini loaves, grease and flour bottoms only of five 5 3/4x3 1/4x2-inch foil loaf pans. Divide batter evenly into greased and floured pans, using about 1 cup batter for each. Place filled pans on cookie sheet. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Quick breads freeze well for up to two months.
Do you enjoy trifle? Save one of these loaves to make Quick Bread Trifle Squares p. 72.
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