Nutty Pineapple Cherry Bread Recipes

QUICK PINEAPPLE-CHERRY BREAD

Steps:

• Grease a loaf pan, 9 x 5 x 3.
• Sift flour, baking powder, sugar and salt into a large bowl; stir in walnuts and cherries.
• Beat egg well in a medium-size bowl; stir in pineapple and syrup, milk and vegetable oil.
• Add all at once to flour mixture; stir just until evenly moist.
• Spoon into prepared pan; spread top even.
• Bake in a moderate over (350 degrees F) for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Loosen around edges with a knife; turn out onto a rack.
• Cool completely.
• Wrap loaf in plastic wrap.
• Store overnight to mellow flavors.

PINEAPPLE CHERRY LOAVES

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.

PINEAPPLE-CHERRY QUICK BREAD

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.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHERRY PINEAPPLE BANANA BREAD

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.

PINEAPPLE NUT BREAD- GRANDMA'S

Steps:

• 1. Preheat oven to 350 degrees. In large bowl, beat butter with 2 cups sugar until well blended (mixture may not blend together completely). Add eggs, one at a time, beating well after each addition. Add flour, baking powder, soda, buttermilk, and vanilla and beat until combined. Stir in walnuts and thoroughly drained pineapple.
• 2. Spray two 9 by 5 inch glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees for 55-65 minutes until loaves are browned and toothpick inserted in center comes out clean.
• 3. In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple juice and mix well. Drizzle this mixture over the hot quick breads. Let stand for 10 minutes, then run a knife around the sides to make sure the bread is loose from the pan. Carefully remove from pans, place on wire racks, and let stand until cool. Store tightly covered at room temperature.

PINEAPPLE CHERRY QUICK BREAD

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.

PINEAPPLE CHERRY BREAD WITH GLAZE

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 NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PINEAPPLE BREAD

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.