PINEAPPLE-CHERRY QUICK BREAD

Pineapple-Cherry Quick Bread image

Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h25m

Yield 24

Number Of 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

Steps:

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.
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 Facts : Calories 220, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 18 g