Pineapple-Cherry Quick Bread

Pineapple-Cherry Quick Bread 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 1Heat 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. 2Bake 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.