Sift flour, baking powder, sugar and salt into a large bowl; stir in walnuts and cherries.
Beat egg well in a medium-size bowl; stir in pineapple and syrup, milk and vegetable oil.
Add all at once to flour mixture; stir just until evenly moist.
Spoon into prepared pan; spread top even.
Bake in a moderate over (350 degrees F) for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes.
Loosen around edges with a knife; turn out onto a rack.
Wrap loaf in plastic wrap.
Store overnight to mellow flavors.
“Such a pretty bread!And it tastes good, too!The batter is very, very stiff, so be prepared!I used green candied cherries, as that’s what I had on hand.This would make a very pretty holiday bread.Thnx for sharing your recipe, Christine.Made for My-3-Chefs 2009.”