Cherry Nut Bread Recipes

Steps:

• Sift flour, soda and salt together.
• In lg mixing bowl, cream butter and sugar until fluffy.
• Add eggs, beat well.
• Alternately add flour and buttermilk, blending well.
• Add vanilla, nuts, and cherries.
• Pour batter into a greased and floured 9inch loaf pan.
• Bake at 350* for 60-70 minutes, until pick comes out clean.
• Cool in pan for 10 minutes; remove and cool on wire rack.

Steps:

• 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 in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.
• Add the cherries and mix well.
• Put into a greased bread pan.
• 350 oven for 60-70 minutes still a tester comes out clean.
• Remove from pan and let cool.
• Store at least 8 hours before slicing.
• Note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. This is what I use usually.

Steps:

• Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
• Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
• Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
• In a separate bowl, whisk together flour, salt and baking powder.
• In a liquid measuring cup combine milk and cherry juice.
• With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
• Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
• Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
• Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.