Fruit Cake Bread
A moist, flavorful fruit cake bread packed with pineapple, bananas, cherries, and nuts, perfect for snacking, brunch, or holiday gatherings with a sweet, tropical twist.
Ingredients
- 2 3/4 cups all-purpose flour ⓘ
- 2 cups sugar ⓘ
- 1 cup oil ⓘ
- 3 eggs ⓘ
- 1 (8 oz.) can crushed pineapple, juice and all ⓘ
- 2 medium ripe bananas ⓘ
- 1 cup coarsely chopped pecans ⓘ
- 1 (8 oz.) jar maraschino cherries, drained and cut into quarters ⓘ
- 1 (3 1/2 oz.) can Angel Flake coconut ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Sift all dry ingredients into a large mixing bowl.
- Add all other ingredients and stir until well mixed.
- Do not beat.
- Pour into a greased and floured tube or Bundt pan.
- Bake in a preheated oven at 325°F for 1 1/2 hours.
- Cool for 1 hour in the pan on a wire rack.
- Turn right side up on the wire rack and cool again for 1 hour.
Nutrition & Diet Analysis (per serving)
880
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).