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

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.
Makes 2 (12-slice) loaves

Note
For mini loaves, grease and flour bottoms only of five 5 3/4x3 1/4x2-inch foil loaf pans. Divide batter evenly into greased and floured pans, using about 1 cup batter for each. Place filled pans on cookie sheet. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.