FESTIVE MARASCHINO CHERRY NUT BREAD
Steps:
- 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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 56 g, Cholesterol 79 mg, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, Sodium 502 mg, Sugar 29 g, Fat 22 g, ServingSize 8 slices (8 servings), UnsaturatedFat 0 g
MARASCHINO CHERRY QUICK BREAD
These cute mini loaves are delicious and great little gifts for teacher's, co-workers, etc. They are also just as good for snacking!
Provided by Karen..
Categories Quick Breads
Time 55m
Yield 4 mini loaves
Number Of Ingredients 9
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 NUT BREAD
This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well.
Provided by CHenson
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 29.9 g, Cholesterol 23.4 mg, Fat 7.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 227.6 mg, Sugar 14.5 g
MARASCHINO CHERRY BREAD
Grandma, Mom, and I used to make this together when I was a little girl. Then I made it with my kids when I moved away and they were little. Now I am making it with my grandkids... it is a favorite of all since it is a sweet little bread!!
Provided by Colleen Berth Coffman
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350
- 2. Mix all ingredients together. Put in a greased loaf pan or two mini loaf pans and bake for 1 hour.
MARASCHINO CHERRY ALMOND BREAD
Make and share this Maraschino Cherry Almond Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 12
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 big bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice.
- Fold in the cherries and almonds.
- Pour into a greased 9 x 5 inch loaf pan.
- Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine almond butter ingredients; serve with bread.
Nutrition Facts : Calories 512.3, Fat 28.3, SaturatedFat 15.3, Cholesterol 107.5, Sodium 413.4, Carbohydrate 59.5, Fiber 2.9, Sugar 33, Protein 6.7
MARASCHINO CHERRY ALMOND BREAD
Pretty bits of maraschino cherries peek out of every piece of this bread, turning its moist interior bright pink. The recipe, from a special friend, makes such a lovely loaf. Smooth on some almond butter and enjoy it morning, noon and night.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices, 1/2 cup almond butter).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 331 calories, Fat 19g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 297mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY NUT BREAD
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND MARASCHINO CHERRY NUT BREAD
I found this on Pinterest under a pound cake but renamed it to a bread. That way I can make two and freeze one or make a pan of mini breads for giving as gifts. This is yummy and we put butter on the slices with our coffee. You may use a bundt pan if you want to.
Provided by Mimi in Maine
Categories Breads
Time 1h20m
Yield 2 breads
Number Of Ingredients 16
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 LOAF
Make and share this Maraschino Cherry Loaf recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2725.2, Fat 95.1, SaturatedFat 17.7, Cholesterol 448.6, Sodium 2944.9, Carbohydrate 420.7, Fiber 12.9, Sugar 204.4, Protein 56.3
CHERRY LOAF
This bread was very good. I made it a few years ago. I love desserts with marashino cherries. From Jean Paré.
Provided by Boomette
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
- Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.
Nutrition Facts : Calories 155.7, Fat 5.1, SaturatedFat 3, Cholesterol 34.7, Sodium 142.8, Carbohydrate 25, Fiber 0.4, Sugar 12.9, Protein 2.5
MARASCHINO CHERRY MINI LOAVES
I've been making these breads as Christmas gifts for my neighbors for more than 20 years. Each moist slice is dotted with cherries, chocolate and nuts.
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.
Nutrition Facts :
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