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Lemon Glazed Pineapple-Cherry Tea Bread recipe

Fragrant, moist and delicious, this scrumptiousquick bread is also the perfect holiday bread for sharing andgift-giving.

Recipe: Lemon Glazed Pineapple-CherryTea Bread

2/3 cup butter
1 teaspoon ground cardamom
2 large eggs
5 cups all-purpose flour
5 1/2 teaspoons baking powder
2 teaspoons salt
1 (16-ounce) can pineapple chunks, undrained and crushed
1 tablespoon lemon peel, grated
1 (10-ounce) jar maraschino cherries, chopped, reserve liquid
1/2 cup walnuts, chopped
1 1/2 cups powdered sugar
2 tablespoons lemon juice

  • In a bowl with an electric mixer on mediumspeed, cream together butter and cardamom. Beat in eggs one attime.
  • In another bowl, sift together and addflour, baking powder, and salt; add to the creamed mixture alternatelybeginning and ending with the flour mixture.
  • Stir in crushed pineapple chunks (undrained),grated lemon peel, chopped maraschino cherries (reserve the liquid),and chopped walnuts. Add water to the reserved cherry juice tomake 2 cups. Add to the mixture and divide into two loaf pans.
  • Bake at 350°F (175°C) for 55 to60 minutes. Let stand for 10 minutes.
  • Meanwhile, combine powdered sugar andlemon juice. Drizzle over the loaves.

    Makes 2 loaves.

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  • Comments

    1 Comment


    I m in heaven on a fluffy lemon cloud when I eat a piece of this bread. The pomegranate seeds give a juicy burst as your eating it. The texture of the bread is almost pudding like in between the fluffy bread texture pockets. So moist lemony good! I love this adaptation of Ina s recipe, as her s is way too rich! I used my homemade yogurt and frozen blueberries. Could that be the reason it took almost 90 minutes to bake? Otherwise, perfect!!

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