PINEAPPLE CHERRY LOAVES
Pineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. -Dolores Peltier, Warren, Michigan
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (16 slices each)
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 187 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE-CHERRY QUICK BREAD
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
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
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
NUTTY PINEAPPLE-CHERRY BREAD
Introduce bright, fruity flavors to the holiday menu with our Nutty Pineapple-Cherry Bread. This Nutty Pineapple-Cherry Bread is made with maraschino cherries, canned crushed pineapples and pecans.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 30 servings or 5 loaves, 6 servings each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Reserve 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and pineapple juice in large bowl with mixer until blended. Add pineapple, nuts and remaining cherries; mix just until blended.
- Pour into 5 foil mini loaf pans sprayed with cooking spray.
- Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Beat cream cheese, milk and powdered sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with mint and reserved cherry halves.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.7469 g, Sugar 0 g, Protein 2 g
GLUTEN FREE CHERRY QUICK BREAD
A recipe for gluten free Cherry Quick Bread or traditional cherry quick bread can be made in a loaf pan or in muffins tins. Baking with frozen cherries makes this an easy recipe for any time of year.
Provided by Holly Baker
Categories Bread
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
- If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
- Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
- Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
- Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.
Nutrition Facts : Calories 171 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 395 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FESTIVE MARASCHINO CHERRY NUT BREAD
Steps:
- Preheat the oven to 350 F. Grease and flour one 8-inch by 4-inch or two 6-inch by 3-inch mini loaf pans. Combine the flour, baking soda and salt in a large bowl with a wire whisk. Set the bowl aside.
- In a smaller bowl, beat the sugar and the eggs. Beat in the butter, milk, and vanilla until well mixed. Add the wet ingredients to dry. Only mix until moistened. Carefully, stir in nuts and cherries.
- Spoon the batter into the prepared pans.
- Bake the 8-inch pans for 55 to 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on a cooling rack for five minutes.
- Remove the bread from the pans to finish cooling on the cooling racks.
Nutrition Facts : Calories 455 kcal, Carbohydrate 56 g, Cholesterol 79 mg, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, Sodium 502 mg, Sugar 29 g, Fat 22 g, ServingSize 8 slices (8 servings), UnsaturatedFat 0 g
DARK CHOCOLATE ROASTED CHERRY QUICK BREAD
Roasting cherries brings out their deep, rich flavor in this decadent chocolate bread, and Bisquick mix is the shortcut ingredient to get you started.
Provided by Stephanie Wise
Categories Side Dish
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Lightly grease bottom only of 9x5-inch loaf pan.
- In large bowl, beat Bisquick mix and 1/2 cup baking cocoa with whisk. Add granulated sugar, oil, milk and eggs; stir to combine. Stir in cream cheese; fold in roasted cherries. Spread batter evenly in pan.
- To make Streusel: In small bowl, mix flour, oats, brown sugar and 2 teaspoons unsweetened cocoa. Cut in butter until mixture looks like coarse crumbs. Sprinkle streusel over top of batter in pan.
- Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 15 minutes in pan. Carefully loosen bread from edges of the pan with knife, then remove from pan to cooling rack to cool completely.
- Sprinkle top of cooled bread with powdered sugar.
- *To roast cherries: Toss fresh or frozen (thawed) dark sweet cherries in ungreased shallow baking dish with 1 teaspoon sugar. Bake at 450°F about 10 minutes or just until cherries burst. Transfer cherries to bowl, and freeze 10 minutes to cool before folding in to batter.
Nutrition Facts : ServingSize 1 Serving
COCONUT CHERRY LOAF
Is a combination of two traditional favorites. Nice for a change. Crowd pleaser: pretty, with good flavor. Freezes well.
Number Of Ingredients 12
Steps:
- Grease 1 (9x5x3) loaf pan (I like to line with wax paper first, then spray with cooking spray). Alternatively, you could use a pan of mini loaves. Just oil these.
- Preheat oven to 350 degrees F
- Place flour, coconut, salt, baking powder and baking soda in medium bowl. Stir with a whisk to mix well. Fold in chopped cherries and stir to coat cherries with flour (this helps keep them from sinking to the bottom while cooking.)
- Beat margarine and add sugar, beating until light and fluffy. Add eggs, beating after each addition, then add almond flavor and vanilla. Stir in pineapple until batter is well mixed.
- Add dry ingredients to wet ingredients and stir just until combined.
- Pour batter into prepared pan(s).
- Bake for about 1 hour, or until toothpick inserted into centre comes out clean. (30 - 35 minutes for mini loaves.)
- Cool in pan on rack for 20 minutes. Remove bread from pan (and peel off wax paper if you used it) and completely cool on rack before cutting. It cuts easier the next day, and even better while frozen.
PINEAPPLE BREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour a loaf pan .
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, and blend well after each addition.
- Stir in the pineapple.
- Sift the flour, baking powder, and salt together in a medium bowl.
- Stir in the nuts.
- Add the dry ingredients to the wet ingredients and mix just until moistened. Do not over mix.
- Pour the batter into the prepared pan.
- Bake for 50 to 65 minutes, or until risen, browned, and a toothpick comes out clean.
- Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before slicing, serving, and storing.
Nutrition Facts : Calories 398 kcal, Carbohydrate 55 g, Cholesterol 77 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 346 mg, Sugar 30 g, Fat 18 g, ServingSize 1 loaf (8 servings), UnsaturatedFat 0 g
PINEAPPLE CHERRY BREAD WITH GLAZE
I had cherries pineapple and no zucchini so I checked out some recipes and put a couple together and this is the result. No sugar 1 stick of butter. I took the option of putting coconut across the top of one of the loaves to give it that tropical taste. The cardamon...I used powdered is alluring in this recipe and just...
Provided by SK H
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a bowl with an electric mixer on medium speed, cream together butter and cardamom. Beat in eggs one at time
- 2. In another bowl, sift together and add flour, baking powder, and salt; add to the creamed mixture alternately beginning and ending with the flour mixture.
- 3. Stir in pineapple (undrained), grated lemon peel, chopped maraschino cherries (reserve the liquid), and chopped walnuts. Add water to the reserved cherry juice to make 2 cups. Add to the mixture and divide into two loaf pans.
- 4. Bake at 350 degrees for 55 to 60 minutes. Let cool completely
- 5. Meanwhile, combine powdered sugar and lemon juice. Drizzle over the loaves
PINEAPPLE BREAD
This pineapple loaf tastes like the tropics and makes a yummy snack!
Provided by Marlynn Schotland
Categories Bread
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease one 9x5 inch loaf pan, or prep with parchment paper. Set aside
- In a large bowl, beat the eggs, then add butter and sugar and beat together until smooth.
- Stir in the pineapple, vanilla, and yogurt.
- In a separate large bowl, mix together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
- Pour into the prepared loaf pan.
- Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- Let cool at room temperature for 10 minutes before enjoying.
Nutrition Facts : Calories 225 kcal, Carbohydrate 47 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 36 mg, Sodium 556 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHERRY PINEAPPLE BANANA BREAD
This is a sweet bread!
Provided by tdalrymple
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
- Beat white sugar, brown sugar, butter, and applesauce together in a bowl using an electric mixer until light and fluffy. Beat egg and egg whites into sugar mixture; stir in bananas, vanilla extract, and cinnamon. Mix flour, alternating with buttermilk, into sugar mixture until batter is well mixed; fold in pineapple and cherries. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 19.7 g, Cholesterol 9.8 mg, Fat 1.7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 120.3 mg, Sugar 11.9 g
PINEAPPLE COCONUT BREAD
Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.
Provided by Sabrina Snyder
Categories Bread
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and spray a loaf pan with baking spray.
- Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
- In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
- Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
- Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
- Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
- Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
- Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
Nutrition Facts : Calories 360 kcal, Carbohydrate 44 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 63 mg, Sodium 173 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
EASY CHERRY BREAD RECIPE
A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top!
Provided by Julie Clark
Categories Breads
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Spray a 9"x5" loaf pan with cooking spray, or grease with shortening, then dust with flour.
- In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
- Pour the bread batter into the prepared pan. Bake for 50-55 minutes***. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Whisk until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. If you spread the glaze on while the bread is still warm, it will melt and run off.
- Slice and serve. Store any leftovers at room temperature in an airtight container. The bread freezes well, too.
Nutrition Facts : ServingSize 155 g, Calories 378 kcal, Carbohydrate 59 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 92 mg, Sugar 39 g
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.
Provided by Zaney1
Categories < 60 Mins
Time 50m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 2686.6, Fat 94.1, SaturatedFat 14.2, Cholesterol 372, Sodium 1948, Carbohydrate 422.1, Fiber 12.2, Sugar 225.4, Protein 39.2
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