Pineapple Cherry Quick Bread
This recipe come from a Pillsbury recipe card book. I haven't made it yet. The original recipe is for 2 8x4 loafs. If you want to make minis, use 5 mini pans and put apprx 1 cup of batter per pan. Bake 40-50 min. I am going to try it in a bundt pan as my family likes that shape better.
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INGREDIENTS
Nutrition- 4cups all-purpose flour
- 1 1⁄2cups granulated sugar
- 1teaspoon baking soda
- 1teaspoon salt
- 3⁄4cup vegetable oil
- 1tablespoon vanilla
- 4
- 1(8 ounce) can crushed pineapple in juice, undrained
- 1
- 2teaspoons powdered sugar
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DIRECTIONS
- Heat oven to 325.
- Grease bottoms only of 2 loaf pans (8x4inch) with cooking spray.
- In a large bowl mix flour,granulated sugar, baking soda and salt.
- Add oil, vanilla, eggs and pineapple with liquid from pineapple.
- Beat with electric mixer on low until combined.
- Fold in cherries.
- Divide evenly among pans.
- Bake 45-55 minutes or till toothpick inserted in center comes out clean.
- Cool completely, about 1 hour.
- Sprinkle with powdered sugar.
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