Pineapple Cherry Loaves

Nicole Bredeweg


I have never made this recipe -- but my husband has. He fell in love with it from the first moment he opened that full color Taste of Homes Celebrations cookbook. . . There was nothing for it, we HAD to get the cookbook (not a problem by me), and he immediately got the ingredients and made the bread. (Ironically, he made it wrong, fitting 80% of the batter into one loaf pan, undercooking the big one and overcooking the little one.) But, if it tasted good then, it's fabulous now. Especially good for people who need to put on weight. . .


★★★★★ 1 vote



  • 1 3/4 c
    butter, softened
  • 2 c
  • 8
  • 1 tsp
    vanilla extract
  • 3 3/4 c
  • 1 tsp
  • 1 tsp
    baking powder
  • 16 oz
    pineapple chunks, drained
  • 10 oz
    red maraschino cherries, drained and halved in a jar
  • 10 oz
    green maraschino cherries, drained and halved in a jar
  • 2 c
    chopped walnuts

How to Make Pineapple Cherry Loaves


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt,and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into greased and floured 8" x 4" x 2" loaf pans.
  2. Bake at 325*F for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield 3 loaves.

Printable Recipe Card

About Pineapple Cherry Loaves

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Hashtag: #holiday

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