One of my son’s favorite breads. You can ice top with a powdered sugar glaze if you wish.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan.
In a large bowl, cream butter or margarine and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together. Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan.
Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.
Per Serving: 302 calories; protein 4.8g; carbohydrates 37.7g; fat 15.3g; cholesterol 31.8mg; sodium 323.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.