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.
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
DRIED CHERRY AND WALNUT BREAD
Try this dried cherry and walnut bread for a great dessert bread that isn't overly sweet.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 16
Number Of Ingredients 11
Steps:
- In large bowl, mix 1 1/2 cups of the flour, sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
- Stir in 1 3/4 cups of the remaining flour, walnuts, cherries, orange peel and salt using wooden spoon until dough pulls away from side of bowl and forms sticky ball. Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining 1/2 cup flour as necessary to form into smooth ball.
- Grease large bowl with oil. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour or until dough has doubled in size.
- Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until doubled in size.
- Heat oven to 350°F. Brush top of loaf with milk. Using serrated knife, cut 3 (1/4-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 9 g, TransFat 0 g
OLD FASHION CHERRY NUT BREAD
A very delightful loaf..great anytime...bake a couple of loaves and freeze one..pull it out when company comes..
Provided by sharsmith22
Categories Breads
Time 1h10m
Yield 1 loaf, 6-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 624.4, Fat 31.7, SaturatedFat 13.8, Cholesterol 114.7, Sodium 366.1, Carbohydrate 77.1, Fiber 2.7, Sugar 35.8, Protein 9.9
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