June 23, 2011

Cherry Nut Bread

Ooops!  I forgot to take a picture of the finished product!!!

This week I wanted to use up an extra jar of cherries I had bought and used when I made the 1950's cupcakes.  Since I love old fashioned 'grandma' recipes, this is one I used.  Some readers will chuckle when they see the measurements;  "butter size of an egg"  and "fill on up with milk".  I LOVE recipes like this!!!  The "fill on up with milk" part of the recipe?  I assumed was a 1 cup measurement, and I was right.  The bread turned out delicious.  Unfortunately I didn't remember to take a picture and it's now gone.

Cherry Nut Bread

1 c. brown sugar
Butter size of an egg
1 egg
2 t baking powder
1/2 t salt
1 small bottle of cherries
(Drain cherries and cut in half. Pour juice into a cup and fill on up with milk)
2 c flour
1/2 c walnuts

Mix altogether; put in 9x5 greased pan. Let stand 20 minutes. Bake 45 minutes at 350.

*NOTE:  I found this bread needed to bake almost twice as long as called for.  I baked mine 1 hour and 15 minutes.  TEST YOURS.  When the center test comes out clean you'll know it's done.  If you remove it too early the center will be soupy.  Print Friendly and PDF