Cherry Nut Bread

Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust.


four 8 x 4-inch loaves (64 servings)


2 cups butter, room temperature
3 cups granulated (white) sugar
5 eggs, separated
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 (10 ounce) jars maraschino cherries, drained and chopped
1 cup chopped pecans


Preheat oven to 350°F (177°C). Grease four 8 x 4-inch loaf pan with Pan Release or cooking spray.

In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans. Transfer prepared loaf pans.

Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire cooling racks.

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