Those who know me, know I love to make quick breads....breads without yeast that are sort of like "not too sweet" cake in a loaf pan...like banana nut bread for example. The only problem is that I am not satisfied in using tried and true recipes, I am alway tweaking and testing new ingredients. I have been looking for a base recipe for cherry bread but the only one I've found is made with maraschino cherries and they aren't my favorites.
So, I decided to make up my own this morning...cherry, pineapple, pecan bread. The only problem is that it turned out a sort of greenish purple color and fell in the middle. It looks poison, like one of the alien dishes served in Cafe World on Facebook...
I'm pretty sure I know why it fell...my ratio of wheat to white flour was off and I know how to fix that but what to do about the color? I think I mixed it too much after I added the cherries...and maybe I should use redder cherries...I used canned dark, sweet bing cherries. If I use redder cherries and then add the pineapple maybe I'll get sort of an orangey color instead of greenish purple... so back to the drawing board.
I must tell you that my husband truly trusts me because he didn't hesitate a second...he dove right in and loved it! He did agree that this was a bread for family...friends might not be that trusting. He also reminded me that this was not a failure, just the first step toward a successful cherry, pineapple bread...I love the way he thinks!
When I get it right, I'll be happy to share the recipe. I'm pretty sure you don't want this one!