Cherry Nut Bread

At the St Lawrence Class of 1972 Reunion, I sat next to Karen Turcotte. She was talking about a bread that she makes at Christmas. I asked her if she could send me the recipe, and she did. The aroma in my kitchen right now is intoxicating. I can not wait to slice into one of the loaves tomorrow morning***. I am unsure where she got the recipe, but it will be on this blog if needed.

*** UPDATE FROM SATURDAY MORNING-

Wow!!! Moist and delicious! We will be making this again!

Cherry Nut Bread

Ingredients-

1  8-oz cream cheese

2  sticks softened butter 

1  1/2 cups sugar

1  1/2 tsp vanilla

4  eggs

2  1/4 cups all-purpose flour, sifted

1  1/2 tsp baking powder

1/4 tsp salt

1  small jar of maraschino cherries quartered (reserve 1 tbsp liquid)

1/2 cup chopped nuts (optional)

Method-

Cream butter, sugar, cream cheese.

Add the eggs one at a time and beat for 2 minutes before adding the next egg

Add the vanilla.  

Add the flour, salt, and baking powder.

Fold in nuts and cherries last, with 1 tbsp of cherry juice.

Grease and flour pan.

This recipe works well in a bundt pan, loaf pan, or 3 small loaf pans.

Bake at 325 degrees for 50 - 60 minutes depending on what size pan.

I used 2 small loaf pans, They baked for 55 min at 325 degrees.

This recipe should be completely cooled before cutting it.  

The longer the loaf sits the better tasting it becomes!

The loaves also freeze well for up to 3 months.