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Ingredients
| salted butter: 2 cups (softened) |
| granulated sugar: 3 cups |
| eggs: 5 (separated) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 5 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| canned maraschino cherries: 2 10oz jars (drained and chopped) |
| pecans (chopped): 1 cup |
Cherry Nut Bread
Credit: AllRecipes
User rating:
"Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan"
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Prep Time
25 min -
Cook Time
50 min -
Servings
64 serving(s)
Tags
Directions
- 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 to four greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 50-55 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 racks.