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Pineapple-Cherry Quick Bread

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By Betty Crocker Kitchens
Updated May 5, 2010
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Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.

Pineapple-Cherry Quick Bread

  • Prep Time 30 min
  • Total 2 hr 25 min
  • Servings 24
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

220 Calories
8g Total Fat
3g Protein
34g Total Carbohydrate
18g Sugars

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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