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Cherry Nut Bread
From the Kitchen of Audrine Rost

Cherry Nut Bread

Delicious bread that can be served for breakfast or as a dessert. Although it is called "Cherry Nut Bread," Grandma Drine typically made a special version without nuts for the kids and grandkids. The "nutty" version was served to Grandpa Lowell (go figure!).
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1/4 cup cherry juice
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup walnuts chopped (optional, or can substitute pecans)
  • 2 tsp baking powder

Equipment

  • Hand mixer

Method
 

  1. Cut marischino cherries into small pieces.
  2. In a large bowl, beat together eggs, milk, vanilla, and cherry juice.
  3. Add all remaining ingredients except for nuts and cherry pieces. Mix until smooth.
  4. Add nuts and cherry pieces to the batter and gently hand stir to distribute them evenly. Do not overmix.
  5. Pour batter into greased loaf pan. Gently tap the loaf pan on the counter to remove any bubbles. Bake at 350° for about 60 minutes (until cake tester comes out clean).
  6. Wait until cool, then remove from pan and wrap in tin foil. Cut into slices to serve as needed.