Cherry Nut Bread Recipe

5 3 5
Cherry Nut Bread Recipe
Cherry Nut Bread Recipe photo by Taste of Home
Publisher Photo

Cherry Nut Bread Recipe

Read Reviews
5 3 5
Publisher Photo
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups butter, softened
  • 3 cups sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 jars (10 ounces each) maraschino cherries, drained and chopped
  • 1 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).
In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.
Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves (16 slices each).
Originally published as Cherry Nut Bread in Taste of Home December/January 2003, p39

Nutritional Facts

1 slice: 148 calories, 8g fat (4g saturated fat), 32mg cholesterol, 108mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 2 cups butter, softened
  • 3 cups sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 jars (10 ounces each) maraschino cherries, drained and chopped
  • 1 cup chopped pecans
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).
  2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.
  3. Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves (16 slices each).
Originally published as Cherry Nut Bread in Taste of Home December/January 2003, p39

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Reviews forCherry Nut Bread

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MY REVIEW
goneabroad71 User ID: 2829899 132709
Reviewed Jul. 7, 2010

"I love this quick bread! It's moist and pretty, and goes well with a cup of coffee in the morning."

MY REVIEW
BakerGirlRocks User ID: 1438307 89372
Reviewed Jan. 3, 2010

"My mom made these for Christmas, she was tired of making her usual banana bread. This bread was wonderful! Loved the cherry flavor. I logged on to get the recipe myself, so I can make more!"

MY REVIEW
LouannPearson User ID: 4534435 136717
Reviewed Dec. 24, 2009

"These make wonderful Christmas gifts!Every one loves them!"

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