Pineapple Cherry Quick Bread

Pineapple Cherry Quick Bread
Pineapple Cherry Quick Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    cup all-purpose flour

  • 1-1/2

    cup sugar

  • 1

    teaspoon baking soda

  • 1

    teaspoon Salt

  • 3/4

    cup vegetable oil

  • 1

    tablespoon vanilla

  • 4

    egg

  • 8

    ounces crushed pineapple in juice; undrained

  • 10

    ounce maraschino cherries; quartered, well drained

Directions

Heat oven to 325°F. Grease and flour bottoms only of two 8x4 inch loaf pans. In large bowl, mix flour, sugar, baking soda and salt. Add oil, vanilla, etts and pineapple with liquid; beat with electric mixer on low speed until combined. Fold in cherries, Spoon into pans. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on cooling racks. Cool completely about one hour. Quick breads freeze easily for about six months.

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