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grandma's cherry bread

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This sweet bread ; more like a cake recipe will dazzle your family with the wonderful flavor of nuts and cherries. My neighbor gave me this recipe- she said it was her grandmother's recipe- and she has had it a long time- but she no longer bakes as her health is poor. She asked me if I wanted her grandma's recipe file and - I could hardly contain myself and grab it and run.lol- This is one of the recipes in that loose leaf recipe book- some pages are hard to read and others are in Russian so I have to have her translate for me. Hope you like this one- we love it - I gave one to Galena too!

(3 ratings)
yield 20 pieces
prep time 25 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For grandma's cherry bread

  • 1 1/2 c
    unsalted butter,room temperature
  • 8 oz
    pkg. cream cheese, room temperature
  • 2 c
    granulated sugar
  • 10 lg
    egg yolks
  • 1/4 c
    maraschino cherry juice
  • 10 lg
    egg whites,stiff-beaten
  • 4 1/2 c
    cake flour
  • 1 tsp
    baking powder
  • 2 tsp
    almond extract
  • 2 jar
    10 oz. each maraschino cherries, drained and chopped
  • 2 c
    chopped walnuts

How To Make grandma's cherry bread

  • 1
    Preheat oven to 325^. Spray two 4 1/2x 8 1/2 inch loaf pans with wax paper on the bottom or one 10-inch tube pan(angel food cake pan)- bundt doesn't work as well. Make sure to spray well.
  • 2
    Cream butter and cream cheese until light and fluffy. Add sugar and beat well; add egg yolks, extract and cherry juice; beat throughly. Fold in stiff egg whites, then the sifted dry ingredients, folding until well blended.
  • 3
    Add 1/3 of the batter to the tube pan and then sprinkle with half of the cherries and 1/2 the nuts. Cover with another 1/3 of the batter and then sprinkle with the remaining cherries and nuts. Cover with remaining batter. Bake in oven for 90 minutes in tube pan; bake 75 minutes if using the 2 loaf pans. Test cake with cake tester in center, comes out clean done.
  • 4
    Cool cake 5 minutes and then dump out on cooling rack. To store in freezer;when cooled, wrap in plastic and then in freezer bag or foil. This freezes well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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