Perfect for brunch or just a special week-end treat!
Recipe courtesy of Crisco
Cherry Nut Bread
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9x5x3-inch pan
- Difficulty Level Easy
Ingredients
- Loaf;
- No-Stick Cooking Spray
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups All Purpose Flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup buttermilk*
- 1 cup chopped pecans
- 1 (10 oz.) jar maraschino cherries, drained and chopped (1 cup)
- Glaze;
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 1 tablespoon milk
- drop or two of Red food coloring
- * Mix 1 cup whole milk with 1 tsp vinegar for buttermilk substitute.
Instructions
- Step One;
- HEAT oven to 350ºF. Coat a 9 x 5 x 3-inch loaf pan with no-stick cooking spray.
- Step Two;
- Beat shortening and sugar in medium bowl until light and fluffy.
- Blend in eggs, vanilla and almond extract
- Stir flour, baking soda, salt and cinnamon in small bowl.
- Add alternately with buttermilk to shortening mixture, mixing well.
- Fold in nuts and cherries. Turn into prepared pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes. Remove from pan to wire rack to cool completely. Top with glaze, if desired.
- Glaze:
- Place powdered sugar and almond extract in small bowl. Stir in milk 1 tablespoon at a time until desired consistency.add food coloring to desired color. Drizzle over cooled loaf.
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