Pineapple-Cherry Quick Bread

 

4

cups all-purpose flour

1 1/2

cups sugar

1

teaspoon baking soda

1

teaspoon salt

3/4

cup oil

1

tablespoon vanilla

4

eggs

1

(8-oz.) can crushed pineapple in unsweetened juice, undrained

1

(10-oz.) jar maraschino cherries, quartered, well drained

2

teaspoons powdered sugar

• 1 Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• 2 Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.