Fruit Cake Bread Recipe

Name: Fruit Cake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 c. all-purpose flour; 2 c. sugar; 1 c. oil; 3 eggs, slightly beaten; 1 (8 oz.) can crushed pineapple, juice and all; 2 medium ripe bananas, mashed; 1 c. coarsely chopped pecans; 1 (8 oz.) jar maraschino cherries, drained and cut into quarters; 1 (3 1/2 oz.) can Angel Flake coconut; 1 tsp. vanilla; 1 tsp. baking soda; 1 tsp. cinnamon; 1 tsp. salt

Servings: persons

2 3/4 c. all-purpose flour
2 c. sugar
1 c. oil
3 eggs, slightly beaten
1 (8 oz.) can crushed pineapple, juice and all
2 medium ripe bananas, mashed
1 c. coarsely chopped pecans
1 (8 oz.) jar maraschino cherries, drained and cut into quarters
1 (3 1/2 oz.) can Angel Flake coconut
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

1
Sift all dry ingredients into a large mixing bowl.
2
Add everything else and stir until well mixed.
3
Do not beat.
4
Pour into
5
a
6
greased
7
and floured tube or Bundt pan.
8
Bake in preheated
9
oven
10
at 325u00b0 for 1 1/2 hours.
11
Cool for 1 hour in pan on
12
a wire rack.
13
Turn right side up on the wire rack and cool again for 1 hour.

2172

kcal

Calories

112

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 c. all-purpose flour, 2 c. sugar, 1 c. oil, 3 eggs, slightly beaten, and more.

Yes, Fruit Cake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Cake Bread

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