Cherry Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cherry soda
|
* |
| ½ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 10 | ounces |
maraschino cherries
chopped, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cherry soda
|
* |
| 2.5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 289 | ml/g |
maraschino cherries
chopped, drained |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9x5x3 inch pan.
In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy.
Add soda, salt, flour, and buttermilk. Mix on low until blended.
Fold in vanilla, cherries, and nuts.
Bake 60 minutes.
