This quick bread is one of my favorite things to make during the holidays, although you could certainly make it anytime of the year.
Here is my recipe for two loaves of Pineapple Cherry Bread.
Preparation time is 30 minutes; Ready to eat in 2-1/2 hours.
- 4 cups of all-purpose flour
- 1-1/2 cups of organic cane sugar
- 1 tsp of baking soda
- 1 tsp sea salt
- 3/4 cup vegetable oil
- 1 tbsp vanilla extract (I make my own)
- 4 eggs (or 3 duck eggs)
- 1 (8 oz) can of crushed, unsweetened pineapple, undrained
- 1 (14 oz) jar of maraschino cherries, quartered, well drained
- 2 tsp powdered sugar (optional)
- Heat the oven to 325º F. Grease and flour the two 8x4-inch loaf pans.
- In a large bowl, combine the flour, sugar, baking soda, and salt; mix well.
- In another large bowl, add the oil, vanilla, eggs and pineapple (with liquid); beat eggs and mix well.
- Gradually add dry ingredients from the first bowl to the second bowl; mix well. You might want to use an electric mixer at low speed until all the ingredients are combined.
- Fold in the cherries. I oftentimes add a bit of the cherry juice if I feel the mixture is too thick or if I want the bread to be more moist.
- Spoon the finished dough into the greased/floured pans.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Mine usually takes a full hour to bake.
- Remove the pans, placing on wire racks to cool. Allow to cool for about an hour before removing the bread from the pans. Sprinkle the optional powdered sugar on the cooled loaves.
You could certainly bake this bread using mini loaf pans. If you live in a high altitude you should increase the oven temperature to 350º F and bake for a solid hour, again using the same guidelines with the clean toothpick.