I’m thrilled to be able to share another wonderful recipe from my friend Pat’s collection.
Pat was tickled when she read the wonderful remarks about her Fluffy Brown Sugar Icing, she just loves to be able to share these delicious treats with so many.
After spending hours looking over this stack of tattered and torn papers, stained with time and maybe just a dash of vanilla, I came across a slim piece of paper that was titled, “Cherry Nut Bread.” I was instantly intrigued because I love cherries, and well… bread! Pat loves bread too. I knew this would be a winner.
The recipe is written on the back of an old sales receipt, quickly scribbled down while she chatted on the phone with her long time friend, Barb. Or Bubbs, as Pat calls her, (on account of her bubbly personality). Pat and Barb were the best of friends throughout their child rearing days and would constantly exchange recipes. This Cherry Nut Bread was one of many that passed through the young mother’s hands.
My favorite part of the old recipe is when Pat writes: “Butter, size of egg”
So that’s what I did.
I’d say it was between 3 and 4 tablespoons, but to be on the safe side, I’d stick with 4 tbsp, no such thing as too much butter, right?!
The recipe calls for a small bottle of red cherries. Maraschino Cherries to be exact.
She writes: “Pour juices off into cup and fill with sweet milk.”
This threw me for a loop. First of all, where is the milk going? and what is sweet milk? After some google research, I discovered that sweet milk is an old term for regular milk (usually whole milk). The terms sweet milk and sweet cream were used to differentiate between buttermilk and sour cream.
The solution was to pour the juices off the cherries into a measuring cup, then fill to the 1 cup mark with whole milk.
To be honest, I would not mind drinking that cup of cherry milk! I loved how it turned the batter a light pink color too.
This quick Cherry Nut Bread was sweet and delicious. I can see myself making several mini loaves and passing them out for Christmas this year.
The little burst of cherries throughout the loaf gives the moist bread an even sweeter bite. I used walnuts, as per Pat’s Recipe, but I’m sure any sort of nut would work well with this bread. You could even leave the nuts out if you’re just not a fan of them.
I can’t thank Pat enough for being so generous with her recipes and letting me share them with you all. She has so many great stories to tell with these recipes, and I am trying to get as much out of her as I can before she moves away.
I wonder if I could just adopt her and make her move in with me?
- 4 tbsp butter, softened
- 1 cup brown sugar
- 1 egg
- 2 tsp baking powder
- 1 tsp salt
- 2 cups flour
- 1 small bottle (10oz) of Maraschino Cherries
- ½ cup chopped Walnuts (or any other nut you prefer)
- Preheat oven to 350 degrees F. Lightly grease an 8"x4" loaf pan, set aside.
- In a medium bowl combine the butter and brown sugar, beat with a mixer until light and creamy. Add the egg and beat until combined.
- In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
- Pour the juice from the cherries into a measuring cup, then fill the measuring cup with milk till it reaches the 1 cup mark.
- Alternately add the flour mixture and cherry milk to the brown sugar mixture, use a whisk, and stir just until the flour is absorbed, do not over mix.
- Chop cherries roughly. Fold the cherries and walnuts into the batter and pour into the prepared loaf pan.
- Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes before removing to cool completely on wire rack. If you can, wrap and let sit over night for best results. Enjoy!