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.
Tips & Substitutions
For a moister cake, ensure your bananas are very ripe. You can substitute the pecans with walnuts or almonds if desired. If you prefer a sweeter flavor, consider adding a bit of orange zest to the batter. To enhance the coconut flavor, use sweetened coconut. Remember, do not overmix the batter; gentle folding is key to a tender texture.
Serving Suggestions
This Fruit Cake Bread is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat. For a refreshing contrast, serve alongside a light salad, like Debra'S Blueberry Salad, or enjoy it with a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover Fruit Cake Bread in an airtight container at room temperature for up to four days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in a toaster oven or microwave until just heated through, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Bread contains roughly 879 calories, with 5g protein, 41g carbohydrates, and 75g fat. It is a good source of vitamin C (18% of the Daily Value) and dietary fiber (17% of the Daily Value). Note that it is relatively high in sodium, at 664mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this recipe?
Absolutely! You can incorporate diced apples or pears for added moisture and flavor. Dried fruits like raisins or cranberries also work well. Just be mindful of the moisture content to maintain the cake's texture.
Is there a gluten-free option for this Fruit Cake Bread?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Ensure that the blend includes a binding agent like xanthan gum for the best texture. Additionally, check that all other ingredients are gluten-free.
How can I make this recipe healthier?
To create a healthier version, you can reduce the sugar by half and substitute some of the oil with unsweetened applesauce. Using whole wheat flour instead of all-purpose flour will also add more fiber and nutrients to the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).