Show Subscription Form




Pink Cherry Bread Recipe

Publisher Photo
Guests won't be able to overlook pieces of this delightful quick bread with its festive color. I bake it for all my Christmas parties, and it's always a big hit.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings

Ingredients

  • 1 jar (10 ounces) maraschino cherries
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1-1/2 cups coarsely chopped walnuts
  • 1 cup flaked coconut

Nutritional Facts

1 serving (1 slice) equals 162 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 90 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Drain cherries, reserving juice. Coarsely chop cherries; set cherries and juice aside. In a bowl, combine the dry ingredients.
  2. In another bowl, beat eggs and cherry juice. Stir into dry ingredients just until combined. Fold in the walnuts, coconut and cherries.
  3. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Pink Cherry Bread in Country Woman Christmas Annual 2000, p19

Nutritional Facts

1 serving (1 slice) equals 162 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 90 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pink Cherry Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 29, 2012

"Recipe is easy and quick to do. I use more cherry juice, as bread tends to be dry."

MY REVIEW
Reviewed Dec. 21, 2011

"The ratios are off somewhere between the dry and liquid. Mixed up extremely thick, sugary and had a hard time even wetting all the dry ingredients. Didn't add the coconut or walnuts, but since those are moisture absorbing ingredients, I don't think it would have loosened up the batter. I baked in 4 mini pans, the did not rise correctly, crust is extremely thick, interior crumb is rubbery (probably from overmixing to get all the dry ingredients moistened). The crust has a cotton candy flavor and has an aftertaste usually associated with excessive amounts of leavening agents....which considering the recipe actually calls for a tablespoon, not surprising. As a home economist, I may have my students play with this recipe ingredients and amounts to make a viable product."

MY REVIEW
Reviewed Dec. 31, 2008

"This bread sounds wonderful, but what could be used in place of coconut, as my husband cannot eat it. Thank you for any suggestions."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT