Pineapple Cherry Quick Bread Recipe

Name: Pineapple Cherry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1301

kcal

Calories

Fat

173

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 10 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Pineapple Cherry Quick Bread falls under the General 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.

Pineapple Cherry Quick Bread

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