straw pineapple

What do you do when you have some left over strawberries that need to be used today; Well I decides to make a couple of loaves,  I also had a can of pineapple slices, which I drained and chopped, since I have used an crushed  8-oz. can of drained pineapple, and a lime glaze; because I needed to use a big lime. Much to my surprise  the bread turn out to be soft, light and fluffy.  Even the boys and my 1 year old granddaughter loved it.


1 (8-oz) pkg. cream cheese, softened

½ cup butter or margarine, softened

1¼ cup sugar

2 eggs

2 ¼ cups all-purpose flour

¼ cup Wheat Bran

1 Tablespoon baking powder

½ teaspoon salt

¾ cup buttermilk

1 Tablespoon grated lime rind

½ cup chopped pineapple (8oz. can pineapple slices

1 cup strawberries frozen or fresh, chopped

1 Tablespoon powdered sugar


2 teaspoons grated lime peel

2 to 3 Tablespoons lime juice

Splash lemon juice

1-1/3 cup sifted powdered sugar




Preheat oven to 350 degrees F (180C). Grease and lightly floured two 8 ½ x 4 ½ x3 loaf pans.

In a large bowl cream cheese and butter, with an electric blender, add sugar, beat in eggs one at a time until combined; Combine flour, wheat bran, baking powder and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Sprinkle strawberries with 1 Tablespoon powdered sugar.

Fold in pineapple and strawberries with a big spatula. Pour batter in prepared pans. Bake for 45 to 50 minutes or until toothpick inserted comes out clean. Combine lime rind, lime juice and powdered sugar, add a splash of lemon juice it seems to calm the flavors; drizzle over the loaves while still warm. Rest in pans for 10 to 15 minutes. Turn out onto wire racks to cool.

Makes 2 loaves

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