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My review
Maraschino Cherry Nut Bread
2
CHenson
"This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well."
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Ingredients
1 h 25 m servings 191Original recipe yields 14 servings (1 9x5-inch loaf)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Use three 1/4x5 3/4-inch loaf pans to make 3 mini loaves, if desired. Reduce cooking time for smaller loaf pans.
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Reviews
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3/23/2020
Made it as written and we'll make it good it's amazing...did use Walnut instead of almond because I didn't have any, I also added a cherry glaze