Maraschino cherry nut bread makes a wonderful homemade gift. Everyone will enjoy this tasty quick bread.
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.
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.
Spoon the batter into the prepared pans.
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.
Remove the bread from the pans to finish cooling on the cooling racks.
- 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.