MARASCHINO CHERRY NUT BREAD
This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well.
Provided by CHenson
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
- Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
- Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 29.9 g, Cholesterol 23.4 mg, Fat 7.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 227.6 mg, Sugar 14.5 g
CHERRY NUT BREAD
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
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
NORMA'S CHERRY EGGNOG QUICK BREAD
This sweet treat is great for gift giving during the Holidays. My friends and family love this bread. With the holidays approaching us I thought I'd look up my recipes and start getting ready soon. Can't believe it is almost that time of year already.
Provided by Norma DeRemer
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 35 and greese three 5 1/2 X 3 inch mini loaf pans and set asde
- 2. Combine flour, sugar, baking powder and nutmeg in large bowl.
- 3. Stir in eggnog, melted butter, eggs and vanilla until well blended.
- 4. Add eggnog mixture to flour mixture and mix just until all ingredients are moistened.
- 5. Stir in pecans and cherries and spoon into prepared pans.
- 6. Place pan in oven and bake for 35 to 40 minutes or until a wooden toothpic inserted in the centers comes out clean.
- 7. Remove pans from oven and cool in pans for 15 minutes.
- 8. Remove from pans and place on wire rack to cool.
- 9. Store tightly wrapped in plastic wrap at room temperature. When cooled; place pretty red and green ribbons around each loaf and give as gifts to your famiy and friends.
CHERRY EGGNOG BREAD
This is so easy and very tasty. I make it all of the time for brunch. It is especially popular at christmas time. If you like cherries and eggnog, this recipe is no fail!
Provided by GzNKz4evr
Categories Breads
Time 1h35m
Yield 12 slices
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Spray a loaf pan with non-stick cooking spray. Set aside.
- You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
- Once well mixed, place batter in the loaf pan. Batter will be thick.
- Bake for approximately 75 minutes, though time will vary with ovens.
- After cooled, remove bread from loaf pan.
- Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.
EGGNOG BREAD
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. -Ruth Bickel, Hickory, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY NUT EGGNOG BREAD
Steps:
- 1. Preheat oven to 350 degrees F. 2. Blend eggnog, butter, eggs and vanilla; mix well. 3. In separate bowl, combine flour, sugar, baking powder and nutmeg; add to eggnog mixture. 4. Mix just until all ingredients are moistened. Stir in walnuts and cherries. 5. Spoon into greased 9x5-inch loaf pan. 6. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. 7. Cool in pan for 15 minutes; remove from pan, then cool completely on wire cooling rack. 8. Store at room temperature tightly wrapped in plastic wrap.
EGGNOG MINI LOAVES
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan
Provided by Taste of Home
Time 45m
Yield 3 loaves (6 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
EGGNOG & DRIED CHERRY BREAD PUDDING
This came from Good Housekeeping Nov'04. I love bread pudding, and eggnog - so it's a perfect fit for me. Now, I just need a reason to make it.
Provided by knitaholic
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
- In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
- Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
- Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
- Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
- Serve 'sauce' with warm bread pudding.
Nutrition Facts : Calories 307.9, Fat 14.6, SaturatedFat 7.8, Cholesterol 188.6, Sodium 320.5, Carbohydrate 34, Fiber 1, Sugar 15.6, Protein 10.6
EGGNOG FRUIT BREAD
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into 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 to cool completely.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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