Pineapple Cherry Quick Bread |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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. Ingredients:
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:
1. Heat oven to 325.
2. Grease bottoms only of 2 loaf pans (8x4inch) with cooking spray.
3. In a large bowl mix flour,granulated sugar, baking soda and salt.
4. Add oil, vanilla, eggs and pineapple with liquid from pineapple.
5. Beat with electric mixer on low until combined.
6. Fold in cherries.
7. Divide evenly among pans.
8. Bake 45-55 minutes or till toothpick inserted in center comes out clean.
9. Cool completely, about 1 hour.
10. Sprinkle with powdered sugar.
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