Description
This Pineapple Cherry Quick Bread is a bright, moist, and easy-to-make fruit loaf bursting with tropical pineapple and sweet maraschino cherries. Perfect as a breakfast treat or afternoon snack, this quick bread requires no yeast or rising time, just simple mixing and baking for a wonderfully tender crumb with vibrant flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in juice (do not drain)
Fruit Add-ins
- ¾ cup chopped maraschino cherries (patted dry)
- 2 tablespoons reserved cherry juice (optional, for color)
Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tablespoons pineapple juice or milk
- 1–2 teaspoons reserved cherry juice (for color)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring they are evenly combined for uniform leavening and sweetness.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and the entire can of crushed pineapple including the juice until well mixed. The pineapple juice adds moisture and flavor to the batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing, which can create a tough bread.
- Fold in Cherries: Carefully fold in the chopped maraschino cherries and, if using, the reserved cherry juice to add bursts of sweetness and a beautiful color.
- Bake: Pour the batter evenly into the prepared loaf pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and Glaze: Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely. If desired, mix powdered sugar with pineapple juice or milk and reserved cherry juice to create a glaze and drizzle it over the cooled bread for added sweetness and a pretty finish.
Notes
- Do not drain the crushed pineapple; the juice keeps the bread moist and flavorful.
- Be careful not to overmix the batter to keep the bread tender.
- Use the reserved cherry juice in the batter and/or glaze for a vibrant color boost.
- The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For best slicing, allow the bread to cool completely before cutting.
