Cherry Nut Bread Cake
Bursting with bright, fruity flavors and a satisfying nutty crunch, Cherry Nut Bread Cake is a delightful treat that bridges the gap between dessert and snack. This moist, tender loaf features sweet maraschino cherries and crunchy walnuts or pecans for a perfectly balanced bite, while a splash of vanilla adds aromatic depth. The secret to its irresistible texture lies in tossing the cherries and nuts in flour to keep them evenly distributed throughout the cake. Quick to prepare and baked to golden perfection, this versatile recipe is just as perfect for a holiday brunch centerpiece as it is for an afternoon coffee break. Serve it as-is or elevate it with a swipe of cream cheese or butter for an extra indulgent touch. Your family and guests will love every slice of this simple yet elegant cherry nut loaf!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Maraschino cherries, drained and chopped
- 0.5 cup Chopped walnuts or pecans
- 1 tablespoon All-purpose flour (for coating cherries and nuts)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a hand or stand mixer, beat the softened butter into the dry ingredients until the mixture is crumbly.
Add the eggs, one at a time, mixing well after each addition.
Gradually add the milk and vanilla extract, mixing until the batter is smooth and well-combined.
In a small bowl, toss the chopped maraschino cherries and chopped nuts with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
Gently fold the coated cherries and nuts into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the Cherry Nut Bread Cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a spread of butter or cream cheese for extra indulgence.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 512.2 g | 186% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 304.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 407 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
