Serves: 2
Total Calories: 1,334
Heat oven to 350° F. Grease and flour two 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans set aside. Drain cherry syrup into a measuring cup set cherries aside. Add enough milk to cherry syrup to measure 1 cup liquid and set aside. In a small bowl, combine flour, baking powder and salt set aside. In a large mixer bowl cream butter or margarine and sugar add egg and beat until light and fluffy. On low speed, add dry ingredients and liquid alternately, scraping sides of bowl, until well blended. Fold in nuts and cherries. Pour into prepared pans. Bake for 45 to 50 minutes or until tests done. Cool in pans for 10 minutes remove from pans and cool on a wire rack. When cool, wrap in foil and refrigerate. The following day drizzle with Vanilla Icing and serve.
Note: At high altitude use only 1 1/2 teaspoons baking powder and add an extra 2 tablespoons all-purpose flour.
This Cherry Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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