Pineapple Cherry Quick Bread

There is nothing better than a loaf of freshly baked bread, especially bread that doesn’t require any rising time! This Pineapple Cherry Quick Bread is easy to make and my kids loved it as an after-school snack. Mazola sent me some Mazola Corn Oil to try as a heart-healthy alternative to other types of oil and it worked perfectly in this recipe.

4 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp salt

3/4 cup oil

1 Tbsp vanilla

4 eggs

8 oz. crushed pineapple, undrained

10 oz jar maraschino cherries, drained and quartered

powdered sugar to sprinkle on top

Combine flour, sugar, baking soda and salt; mix well.

Add oil, vanilla, eggs and pineapple; mix at low speed until combined.

Fold in cherries.

Spoon into 2 greased loaf pans.

Bake at 325 for 45-55 minutes or until toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes; remove to wire racks and cool completely.

Sprinkle with powdered sugar.

Enjoy!