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Prep 30min
Total2hr25min
Servings24
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Ingredients
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
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Steps
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.
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For mini loaves, grease and flour bottoms only of five 5 3/4x3 1/4x2-inch foil loaf pans. Divide batter evenly into greased and floured pans, using about 1 cup batter for each. Place filled pans on cookie sheet. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Quick breads freeze well for up to two months.
Do you enjoy trifle? Save one of these loaves to make Quick Bread Trifle Squares p. 72.
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Nutrition Facts
Serving Size:1 Slice
Calories
220
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
170mg
7%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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