Pineapple Cherry Quick Bread made with crushed pineapple and maraschino cherries. Simple quick bread recipe that everyone loves!
There is nothing better than a loaf of freshly baked bread, especially bread that doesn’t require any rising time! Quick Breads don’t require any yeast or rise time and they taste a little bit like cake, so it’s no wonder they are so popular! This Pineapple Cherry Quick Bread is easy to make and my kids love it as an after-school snack.
PINEAPPLE CHERRY BREAD
This bread is made with basic ingredients like flour, sugar and eggs and a few others that you probably have on hand. The ingredients that set this bread apart are the can of crushed pineapple and the chopped maraschino cherries. The recipe yields 2 loaves – we usually make one to eat and one to share!
HOW TO MAKE THE BEST QUICK BREADS
There are a couple of tips that will help you to get the perfect pineapple quick bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
Ingredients in Pineapple Cherry Quick Bread
Flour – I use all-purpose flour, but bread flour works too. You can swap out some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.
Sugar – Granulated sugar adds most of the sweetness to the bread.
Baking soda – One teaspoon of baking soda provides the leavening agent for the bread. For best results, make sure it isn’t old or expired.
Salt – Just a teaspoon of salt helps to bring out all of the other flavors in the bread.
Oil – You can use canola or vegetable oil, but I usually use coconut oil and it works great! Just make sure it is fully melted before mixing in the batter. You can swap out some of the oil with applesauce if you’d like to cut down on fat and calories a little bit.
Vanilla extract – Adds great flavor to the bread. The higher the quality of the vanilla, the better!
Egg – Four eggs help bind everything together. Beat the egg with a fork for a few seconds before adding to the other ingredients.
Crushed pineapple – You will need an 8 ounce can of crushed pineapple. No need to drain, you will need the juice as well.
Maraschino cherries – You will need a 10 ounce jar of cherries. Drain the cherries and cut them into quarters.
Powdered sugar – A little bit of powdered sugar sprinkled on top of the bread makes it look pretty and adds a little bit of extra sweetness.
How to make Pineapple Cherry Quick Bread
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.
PINEAPPLE CHERRY QUICK BREAD
Ingredients
- 4 cups flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp salt
- ¾ 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
Instructions
- 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.
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
CAN QUICK BREAD BE MADE INTO MUFFINS?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This pineapple quick bread recipe will yield 24 regular sized muffins or 48 mini muffins. Bake at 350° for 30-35 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
CAN YOU FREEZE QUICK BREAD?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through. Add the powdered sugar after thawing the bread, right before serving.
IS QUICK BREAD HEALTHY?
Quick breads generally have a high sugar content, but there are things you can do to make the bread a little bit healthier.
- Reduce the sugar. The pineapple in this quick bread recipe adds a lot of sweetness so you can cut out half of the sugar and you may not even miss it!
- Substitute the oil with applesauce. You can swap out up to half of it without too much of a difference in consistency. If you replace all of the oil, the bread will be a little bit different in texture, but still delicious!
- Skip the powdered sugar on top. This bread is still delicious without it – I promise!
- Swap all or part of the flour with whole wheat flour. This swap is one that will be noticeable, especially if you swap all of the flour. The consistency will be different and the flavor will change, but it will still be yummy!
MORE AMAZING QUICK BREAD RECIPES THAT WE LOVE:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Pineapple Cherry Quick Bread made with crushed pineapple and maraschino cherries. Simple quick bread recipe that everyone loves!
Valerie says
I hope I have time to make this soon!
Janice says
Can you use dried or fresh cherries in this receipt?
Nicole says
Ohh i dont see why not! Just make sure to remove any pits from fresh cherries 🙂
zoraida G. says
I do have a question. This bread do not needs Yeast to lift it.?
Nicole says
Quick breads are made without yeast because the leavening agents (like baking powder or baking soda) help it to lift as it bakes.
Becky Brown says
There must be more liquid for this recipe. It is waayyy too dry. Nobody liked it because of that. It was like a brick.
Nicole says
Im so sorry to hear that, are you sure you didn’t leave anything out? It doesn’t sound like you made it correctly :/