Pineapple-Cherry And Almond Quick Bread
A moist, flavorful quick bread packed with pineapple, cherries, and almonds, perfect for breakfast, snacks, or tea time, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Combine flour, sugar, baking powder, and salt in a bowl; stir well to blend.
- Combine milk, oil, and egg in a small bowl.
- Beat slightly.
- Add the wet ingredients all at once to the dry ingredients, stirring just until all dry ingredients are moistened.
- Fold in crushed pineapple, quartered maraschino cherries, and slivered almonds.
- Spread the batter in a greased 9 x 5 x 2-inch loaf pan.
- Let rest for 20 minutes.
- Bake at 350°F (175°C) for 65 to 70 minutes.
- Remove from pan and cool on a rack.
Tips & Substitutions
For a lighter texture, ensure you do not overmix the batter; just mix until moistened. You can substitute the maraschino cherries with dried cranberries for a different flavor profile. If you prefer a nuttier taste, try using toasted slivered almonds. If you have leftover bananas, consider using them in a batch of Banana Meringue Pie for a delightful dessert.
Serving Suggestions
This quick bread is delightful on its own or served with a pat of butter. Consider pairing it with a side of fresh fruit or yogurt for breakfast. It also pairs beautifully with a cup of coffee or tea. For a twist, serve it alongside a slice of Apple 'N Oat Bread for a varied brunch spread.
Storage & Reheating
Store any leftover quick bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for a few seconds, or toast lightly for a crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Cherry And Almond Quick Bread contains roughly 445 calories, with 10g protein, 69g carbohydrates, and 16g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 952mg per serving (41% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may result in a denser texture. To maintain moisture, you might want to add an extra tablespoon of liquid.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it in the last few minutes of baking to avoid over-baking.
Can I add other fruits to this recipe?
Absolutely! Feel free to experiment by adding other fruits like blueberries or chopped peaches. Just ensure they are well-drained if using canned or frozen fruits to avoid excess moisture in the batter.
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).