Maraschino Cherry Nut Bread makes a wonderful homemade gift. Everyone will enjoy this tasty quick bread.
- Gather the ingredients.
- Preheat the oven to 350 degrees 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 - 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on cooling rack for five minutes. Remove the bread from the pans to finish cooling on the cooling racks. 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, I 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.
Notes in the Margin
*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.
Favorite Quick Breads
When the bananas become overripe, I know it’s time to make banana bread. This is the recipe I’ve used since I was still living with my parents. It makes two 9-inch loaves. I keep one out and I freeze the other one for later. Actually, these days the second loaf ends up with my daughter who is away at college.
You can’t go wrong with this recipe. It’s made with zucchini, a squash vegetable, whole wheat flour and dark chocolate. Spread a little butter on a warm Dark Chocolate Zucchini Muffin and you’ll be sold, too.
Quick breads are so named, because they are “quicker to make”. They are not made with yeast like traditional bread. Quick bread recipes call for baking soda or baking power as their leavening agent, so there’s not extra time needed for the bread to rise. Quick breads are also heavier due to the lack of yeast, which puts air into the bread. Most, but not all, quick breads are sweet. The ones that are not sweet, or only lightly sweet, are breads like cornbread and hush puppies.