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Orange-Cranberry-Pineapple Bread
Recipe contributed by Pam Freilich, innkeeper
at
Inn at Lovers Lane in Bridport, VT

"My husband does most of the cooking
and -- he was an organic chemist before
becoming an innkeeper -- and I think he
just loves to mix things together in the
kitchen like a chemist! This was originally
my recipe with just carrots. While this
recipe doesn't sound like much, all
our guests rave about it and want the
recipe."

1 cup flour
½ cup brownulated sugar
½ tsp. pumpkin pie spice
2 tsp. orange extract
1 egg
1 – 8 oz. can crushed pineapple, (including juice)
½ cup dried cranberries
1 can  (11 oz.), mandarin oranges - drained
2 tsp. baking powder
1 tbsp. vegetable oil

In a large bowl thoroughly mix all the ingredients together and then pour the
batter into 8-9 inch spring-form pan.

Topping

3 - 4 tbsp. brownulated sugar
Grated orange zest from one whole orange

Mix together sugar and zest (should be crumbly), and spread over the batter.

Preheat oven to 400°F.  Bake sweet bread for 20 minutes, then reduce heat to
350° and bake for an additional 10 minutes, or until knife comes out clean.
Allow to cool completely, transfer to a serving plate, and dust with powdered
sugar prior to serving.

BON APPETIT!

John & Pam Freilich, Innkeepers
The Inn at Lovers Lane
Bridport, VT  05734
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