Best Whole Wheat Cherry Nut Bread Recipes

MARASCHINO CHERRY NUT BREAD

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.

CHERRY WALNUT YEAST BREAD

Steps:

• Combine cherries and water in a bowl; let stand for 10 minutes. Drain, reserving juice; set cherries aside. In a large bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In a small saucepan, combine the milk, syrup, butter and reserved cherry liquid; heat to 120°-130°. Add to dry ingredients; beat just until moistened. , Add egg; beat until smooth. Add enough remaining bread flour to form a soft dough (dough will be slightly sticky). Beat for 2 minutes. Stir in walnuts and cherries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a 7-in. round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 30-35 minutes or until browned. Remove from pan to a wire rack to cool.

100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS

Steps:

• In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
• Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
• Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

CHERRY NUT QUICK BREAD

Steps:

• Preheat oven to 325 degrees F. Spray a large bread pan or line with parchment paper if you'd like.
• Combine the sugar, oil, eggs and milk and whisk until smooth.
• Add in almond extract and salt.
• Add the dry ingredients and stir well to combine.
• Fold in the walnuts and cherries.
• Transfer mixture to the prepared bread pan and sprinkle with about 2 TBSP sliced almonds. Bake for 55-60 minutes at 325 degrees F. Top of bread should be lightly browned.
• To make the glaze, simply whisk the ingredients in a small bowl and drizzle over the top. Enjoy!

DRIED CHERRY BREAD

Steps:

• Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well.
• Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.

CHERRY NUT BREAD

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.

CHERRY-WALNUT QUICK BREAD

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 2 cups flour, baking powder and salt. Beat 1/2 cup butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in 1 cup cherries and 1/3 cup nuts.
• Pour into prepared pan.
• Mix remaining flour, butter and sugar in medium bowl with your fingers until mixture resembles coarse crumbs. Stir in remaining nuts; sprinkle over batter in pan. Top with remaining cherries.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted into center comes out clean. Cool 20 min. Use foil handles to remove bread from pan to wire rack; cool completely.

WHOLE WHEAT CHERRY NUT BREAD

Steps:

• sift the dry ingredients, then add the cherries and nuts.
• add the wet ingredients, stirring only until moistened.
• pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned.
• let cool on cooling rack.

CHERRY NUT BREAD

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.