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.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Step: 2

Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.

Step: 3

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.

Step: 4

Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.

Step: 5

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.

Per Serving: 191 calories; protein 2.6g; carbohydrates 29.9g; fat 7.3g; cholesterol 23.4mg; sodium 227.6mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.