2 c. sifted flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 (8 1/4 oz.) can crushed pineapple with syrup
1 tsp. grated orange zest
2 tbsp. melted butter
1 egg, beaten
1/2 c. chopped pecans
1 1/2 c. coarsely chopped cranberries

Zest is the colored part of citrus peel with none of the white membrane, which is bitter.

Sift together flour, sugar, baking powder, soda, and salt. Discard 2 tablespoons pineapple syrup and in mixing bowl, combine remaining syrup and pineapple with zest, melted butter and egg. Stir into dry ingredients just until moistened. Stir in pecans and cranberries.

Turn batter into greased 5 x 9 inch loaf pan, pushing batter into corners of pan leaving center slightly lower. Bake at 350 degrees until wood pick inserted in center comes out clean, about 1 hour. Remove from pan and cool. Wrap in foil and store overnight for best flavor and easy slicing. Makes 1 loaf.