Pineapple Cherry Quick Bread
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“This recipe come from a Pillsbury recipe card book. I haven't made it yet. The original recipe is for 2 8x4 loafs. If you want to make minis, use 5 mini pans and put apprx 1 cup of batter per pan. Bake 40-50 min. I am going to try it in a bundt pan as my family likes that shape better.”
Pineapple Cherry Quick Bread
0 recipe photos
READY IN:50mins |
|
YIELD:2 loaves |
UNITS:US |
Ingredients Nutrition
- 4 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 cup vegetable oil
- 1 tablespoon vanilla
- 4 eggs
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1 (10 ounce) jar maraschino cherries, quartered well drained
- 2 teaspoons powdered sugar
Directions
- Heat oven to 325.
- Grease bottoms only of 2 loaf pans (8x4inch) with cooking spray.
- In a large bowl mix flour,granulated sugar, baking soda and salt.
- Add oil, vanilla, eggs and pineapple with liquid from pineapple.
- Beat with electric mixer on low until combined.
- Fold in cherries.
- Divide evenly among pans.
- Bake 45-55 minutes or till toothpick inserted in center comes out clean.
- Cool completely, about 1 hour.
- Sprinkle with powdered sugar.
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Pineapple Cherry Quick Bread