Cranberry Pineapple Bread

1. Preheat oven to 350 degrees; coat two 9-inch loaf pans with non-stick cooking spray.
2. Pulse cranberries in food processor to chop; set aside.
3. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg together and set aside.
4. With an electric mixer, beat eggs, oil, and sugar for 3 minutes at medium speed. Stir in chopped cranberries and crushed pineapple.
5. Add dry ingredients to wet ingredients; stir together just enough to combine mixtures - do not overmix.
6. Divide mixture evenly into both pans; Bake for 1 hour and 10 minutes, or until a knife inserted into the middle comes out clean.

Notes and Suggestions

Try adding raisins to the batter for an extra sweet taste.