Maraschino Cherry Loaf

  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 1

    • Ingredients

  • 2cupsflour
  • 1cupwhite sugar
  • 3teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 2eggs
  • 1/4 cupmaraschino cherry juice
  • 3/4 cupmilk
  • 3tablespoonsoil
  • 1/4 teaspoonalmond flavoring
  • 1cupmaraschino cherry
  • 1/2 cupnuts

    • Directions

  • Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth.
  • Stir in cherries (cut in half) and nuts.
  • Bake at 350 degrees for 1 hour in a loaf pan.

    • Reviews

  • “Excellent quick bread, particularly for Christmas! The only variation I made was to use the small mini loaf pans; I used 4 for this recipe, and baked them for 40 minutes. I wish I had put the cherries and nuts in with the flour, though, as they both sunk to the bottom of my loaves so that they are bottom-heavy with fruit and nuts. If they had been coated with flour they likely would have stayed suspended in the batter. Something to remember for next time! The loaves have a pretty pale pink colour and a nice crumb and texture. This was easy to prepare and I’ll definitely make it again.”

  • “This was very good. I added the cherries into the dry ingredients like another reviewer.My batter was soupy and it seemed like a lot of liquid with the eggs for only 2 cups of flour so I added an extra 1/2 cup of flour.I also used 1 tsp. of almond flavoring (like another reviewer did).I baked it for 75 minutes.If someone knows why my batter was so soupy let me know.I just drained the cherries, I didn’t squeeze the juice out.Maybe that was it.Thanks for sharing and I will definitely make this again.”

  • “instead of the milk and juice I put 1 cup ofeggnog in and it was really nice and tasty…”

  • “Delicious!We really enjoyed this loaf.I used Splenda in place of the white sugar and found that my loaf was done after 50 minutes of baking.I did take Chef Lennie’s advice and added the cherries and nuts to the flour mixture to coat.Everything baked evenly throughout.Thank you for a great recipe.”

  • “Beautiful Cherry loaf and will definately be making again.I only had 1 tbl. of oil so I used 2 tbl of butter with the oil.I also put 1 tsp. of almond flavouring as I love the flavour.My husband it was the best tasteing loaf I had made yet… Thank-you”

  • “Used all ingredients as written, baked for only 40 minutes in one loaf pan and it was moist and tasty.The only thing I did different was after I beat all the ingredients until smooth I added the cherries without cutting them in half and blended them in with the electric hand mixer which did cut them into small pieces and they did not sink to the bottom.They were all through the loaf from top to bottom. “

  • “Nice flavor! I baked this in an 8 mini loaf pan and took out of oven after 50 minutes of baking; I should’ve taken them out at 40 minutes because they came out a bit on the dry side.Next time!”

  • “Sorry but I have to disagree with the previous reviews. I found this to be a beautiful looking loaf/cake, but it was bland. I followed the recipe exactly, except I coated my cherries in the flour mixture. It was dense but not that moist dense that is so desirable in a loaf; it was instead floury almost like I imagine school paste tastes. I bake everyday and have never made anything near this disappointing.”

  • “I should have read the other reviews before I made this because all the cherries ended up on the bottom.Next time I’ll add them to the flour mixture.Oh well, it was still very tasty, almost like a cherry cake.”

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