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- 1 1/2 cups fresh pineapple chunks
- 1 cup fresh or unthawed frozen cranberries
- 1 cup dried currants
- 1/2 cup chopped pecans
- 1 2/3 cups liquid fruit juice concentrate
- 1 cup buttermilk
- 3 large eggs
- 3 cups whole wheat pastry flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. allspice
- To make fruit juice concentrate, place unthawed concentrate in saucepan and bring to a
boil over high heat. Boil rapidly until liquid is reduced to 1 2/3 cup - about 10 minutes.
Preheat the oven to 350 degrees. Lightly butter and flour five mini loaf pans (5 1/2 x 3
1/4 x 2”). Combine pineapple, cranberries, currants and pecans. Measure out 3/4 cup
of the mixture and set aside. Whisk together the fruit juice concentrate, buttermilk and
eggs until combined. Sift together the flour, baking soda, salt, cinnamon, ginger and
allspice. Add wet ingredients and whisk until smooth. Stir in remaining fruit/nut mixture.
Divide batter evenly among pans. Place remaining nut mixture on top. Place pans on large
baking sheet and bake for approximately 45-55 minutes.
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