Go Back
easy pineapple bread with cranberries 1 shows the bread on a silver platter and the end cut open

Easy Pineapple Bread with Cranberries

This moist bread is similar to pineapple upside-down cake, but is kept healthier by adding yogurt and oatmeal.

Course Breakfast, Dessert
Cuisine American
Keyword breakfast bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 146 kcal
Author Renea


  • 4 tablespoons butter
  • 1 cup packed brown sugar, separated
  • 8 ounces pineapple tidbits, drained and reserved
  • 1 1/2 cups Bisquick
  • 1/2 cup oatmeal
  • 1/4 cup milk
  • 1 egg
  • 4 ounces vanilla yogurt, light
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 3 ounces dried cranberries
  • 1 cup chopped pecans


  1. Melt the butter in a glass loaf pan in the microwave. With a kitchen brush, brush the sides of the pan with some of the butter. Sprinkle 1/2 cup packed brown sugar evenly through the butter. Drain the pineapple tidbits, reserving the liquid, and spoon the tidbits evenly over the butter/sugar topping.

  2. In a medium bowl, combine all of the remaining ingredients along with the other 1/2 cup packed brown sugar and the reserved pineapple juice. Mix well by hand.

  3. Pour on top of the topping ingredients in the loaf pan. Bake on a baking sheet in a preheated 350 degree oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

  4. When done, remove from the oven and immediately place your serving tray upside down over the top of the bread. Flip over and leave the loaf pan in place for about 5 minutes. Some of the pineapple will continue to fall out of the pan. After 5 minutes, remove the loaf pan and scrape out any remaining pineapple topping and place on top of the bread.