Cherry Nut Bread

A simple quick bread that uses a whole can of cherries, juice and all. The clever trick here is measuring the cherry juice first, then topping up the cup with milk. That cherry-milk blend goes into the batter and gives the bread a subtle pink tint and fruity sweetness that plain milk can’t touch.

Brown sugar instead of white adds a deeper, almost caramel-like sweetness that pairs naturally with the cherries. The walnuts get folded in with each portion of flour alongside the cut-up cherries, which distributes them evenly through the loaf instead of letting them all sink to the bottom.

This bakes for a full hour, so don’t panic if the top looks done before the inside is ready. Use the toothpick test and only pull it when it comes out clean.

Kitchen Tips

• Cut the cherries into halves or quarters before folding in. Whole cherries leave big pockets of moisture that can make the bread gummy around them.
• Toss the cherry pieces and walnuts in a tablespoon of flour before adding to the batter. This coats them and prevents sinking.
• Let the loaf cool in the pan for 10-15 minutes before turning out. Quick breads are fragile when hot.
• Wrap tightly and store at room temperature. This bread is even better the next day once the flavors have melded.

Variations

• Use dried cherries instead of canned for a chewier, more concentrated cherry flavor (add a bit more milk to compensate).
• Swap walnuts for pecans or sliced almonds.
• Add a teaspoon of almond extract to the batter for a cherry-almond combination.