Festive Maraschino 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.

CHRISTMAS CHERRY NUT BREAD

Steps:

• Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.
• Add the cherries and mix well.
• Put into a greased bread pan.
• 350 oven for 60-70 minutes still a tester comes out clean.
• Remove from pan and let cool.
• Store at least 8 hours before slicing.
• Note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. This is what I use usually.

MARASCHINO CHERRY NUT BREAD

Steps:

• 1. MIX DRY INGREDIENTS TOGETHER, AND CUT IN BUTTER, OR MARGARINE, LIKE YOU WOULD FOR PIE CRUST ETC. SHOULD LOOK LIKE BISQUIT MIX.
• 2. IN SEPERATE BOWL,ADD THE LIQUID INGREDIENTS, AND MIX WELL, CHOP CHERRIES BEFOR ADDING ADD JUICE AND ALL TO BOWL..
• 3. STIR LIQUID MIXTURE INTO DRY, JUST TILL MIXED WELL. POUR INTO 2 GREASED AND FLOURED BREAD PANS.
• 4. BAKE 350* FOR 45-MIN TO 1 HOUR, CHECK WITH TOOTHPICK TO CHECK IF DONE, SHOULD COME OUT CLEAN.

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.

ALMOND MARASCHINO CHERRY NUT BREAD

Steps:

• BREAD.
• Cream butter--add sugar gradually and beat till light and fluffy.
• Add eggs, one at a time beating after each.
• Sift flour, salt, and soda and add alternately with the sour cream.
• Add flavorings.
• Chop the cherries; cover them with a paper towel and press a little to absorb some of the juice so the batter won't be red; chop the walnuts.
• Add the cherries and walnuts by hand to the batter.
• Grease the pans with butter and then spray with cooking spray.
• Put batter into two loaf pans, or into a bundt pan if you want a cake.
• Bake at 350 degrees -- loaf pans for about 1 hours and a bundt pan for about 1 hour and 20 minutes or till done -- watch carefully as I don't like them to burn.
• Cool in pans for about 10 minutes and then remove and cool on rack.
• GLAZE.
• Mix till nice and smooth and drizzle over bread if you choose to.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the almond butter ingredients. Serve with bread.

MARASCHINO CHERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.

MARASCHINO CHERRY LOAF

Steps:

• Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth.
• Stir in cherries (cut in half) and nuts.
• Bake at 350 degrees for 1 hour in a loaf pan.

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.