Stained Glass Sweet Bread - Goldy Schulz

Stained Glass Sweet Bread

From "Sticks and Scones" by Diane Mott Davidson

1 1/2 C dried tart cherries
1/2 C chopped dried pineapple
2 T (1/2 stick) unsalted butter, softened
1 1/2 C sugar
2 eggs
2 C all purpose flour (High altitude : 1 T)
1/2 t baking soda
2 t salt
1 1/2 C Orange juice
In a large bowl pour boiling water to cover cherries and
pineapple. Let stand 15 minutes, drain, pat dry with paper
towels, and set aside.

Butter and flour two 8 1/2 x 4 1/2 inch loaf pans. Set aside.

Cream butter with sugar until well blended. (Mixture will
look like wet sand.) Add eggs and beat well. Sift the dry
ingredients together twice.

Aalternately add the flour mixture to the creamed mixture
and then the orange juice, beginning and ending with the
dry ingredients. Stir in the fruits, blending well. Divide
evenly between pans. Allow to stand for 20 minutes.

While mixture stands preheat oven to 350 degree F.

Bake breads for 45 to 55 minutes until toothpicks inserted
come out clean. Cool the pans 10 minutes, then allow to cool completely on racks.

Makes 2 loaves.