Pineapple Cherry Quick Bread Recipe
Ingredients
| All-purpose flour - 4 cups | ||
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Tablespoon | |
| Eggs | 4 Small | |
| Pineapple juice | 1 Can (10oz), crushed | |
| Maraschino cherries - 1 jar (10 oz), quartered, well drained | ||
| Powdered sugar | 2 Teaspoon | |
Directions
GETTING READY
1) Preheat oven hot to 325°F.
MAKING
2) Take of two 8 x 4-inch loaf pans and grease the base with shortening.
3) Lightly sprinkle flour over it.
4) In a large bowl add flour, granulated sugar, baking soda and salt. Mix together.
5) Stir in oil, vanilla, eggs and pineapple with juice.
6) Blend with electric mixer on low speed.
7) Add cherries and mix together.
8) Spoon the batter into pans.
9) Bake for 45 to 55 minutes.
10) Let stand in pans for 10 minutes to cool.
11) Take out loaves from pans and keep on cooling racks.
12) Let cool completely for about 1 hour.
SERVING
13) Sprinkle powdered sugar over loaves.
1) Preheat oven hot to 325°F.
MAKING
2) Take of two 8 x 4-inch loaf pans and grease the base with shortening.
3) Lightly sprinkle flour over it.
4) In a large bowl add flour, granulated sugar, baking soda and salt. Mix together.
5) Stir in oil, vanilla, eggs and pineapple with juice.
6) Blend with electric mixer on low speed.
7) Add cherries and mix together.
8) Spoon the batter into pans.
9) Bake for 45 to 55 minutes.
10) Let stand in pans for 10 minutes to cool.
11) Take out loaves from pans and keep on cooling racks.
12) Let cool completely for about 1 hour.
SERVING
13) Sprinkle powdered sugar over loaves.
Chef
