Festive Maraschino Cherry Nut Bread

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Maraschino Cherries

Andre Baranowski / Getty Images
Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 8 servings
Yield: 8 slices
Nutrition Facts (per serving)
455 Calories
22g Fat
56g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 455
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 46%
Cholesterol 79mg 26%
Sodium 502mg 22%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 10%
Total Sugars 29g
Protein 9g
Vitamin C 0mg 0%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 211mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Maraschino cherry nut bread makes a wonderful homemade gift. Everyone will enjoy this tasty quick bread.

Ingredients

  • 2 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3/4 cup sugar

  • 2 large eggs

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 1 cup nuts, chopped, lightly toasted

  • 1 cup maraschino cherries, chopped

Steps to Make It

  1. Preheat the oven to 350 F. Grease and flour one 8-inch by 4-inch or two 6-inch by 3-inch mini loaf pans. Combine the flour, baking soda and salt in a large bowl with a wire whisk. Set the bowl aside.

  2. In a smaller bowl, beat the sugar and the eggs. Beat in the butter, milk, and vanilla until well mixed. Add the wet ingredients to dry. Only mix until moistened. Carefully, stir in nuts and cherries.

  3. Spoon the batter into the prepared pans.

  4. Bake the 8-inch pans for 55 to 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on a cooling rack for five minutes.

  5. Remove the bread from the pans to finish cooling on the cooling racks.

Tip

  • For nuts, use pecans, walnuts, slivered almonds, hazelnuts or etc. If salted nuts are used, don't add the salt as listed in the recipe. Salted nuts don’t need to be toasted.
  • Like all quick breads, this bread will taste better if it is wrapped up tightly and allowed to rest for a day before eating. Then again, if the bread is consumed while still warm from the oven, we prefer to use an electric knife to cut the bread. It will be less likely to fall apart while cutting.
  • This maraschino nut bread freezes beautifully. Wrap bread tightly in plastic wrap and then place it in a resealable freezer bag. Bread will keep its original flavor for about 3 months in the freezer.

Recipe Variation

  • Replace the vanilla extract with an equal amount of juice from the cherry jar or cherry liqueur.