Maraschino Cherry Loaf

Excellent quick bread, particularly for Christmas! The only variation I made was to use the small mini loaf pans; I used 4 for this recipe, and baked them for 40 minutes. I wish I had put the cherries and nuts in with the flour, though, as they both sunk to the bottom of my loaves so that they are bottom-heavy with fruit and nuts. If they had been coated with flour they likely would have stayed suspended in the batter. Something to remember for next time! The loaves have a pretty pale pink colour and a nice crumb and texture. This was easy to prepare and I'll definitely make it again.

This was very good. I added the cherries into the dry ingredients like another reviewer. My batter was soupy and it seemed like a lot of liquid with the eggs for only 2 cups of flour so I added an extra 1/2 cup of flour. I also used 1 tsp. of almond flavoring (like another reviewer did). I baked it for 75 minutes. If someone knows why my batter was so soupy let me know. I just drained the cherries, I didn't squeeze the juice out. Maybe that was it. Thanks for sharing and I will definitely make this again.

instead of the milk and juice I put 1 cup of eggnog in and it was really nice and tasty...

Delicious! We really enjoyed this loaf. I used Splenda in place of the white sugar and found that my loaf was done after 50 minutes of baking. I did take Chef Lennie's advice and added the cherries and nuts to the flour mixture to coat. Everything baked evenly throughout. Thank you for a great recipe.

Beautiful Cherry loaf and will definately be making again. I only had 1 tbl. of oil so I used 2 tbl of butter with the oil. I also put 1 tsp. of almond flavouring as I love the flavour. My husband it was the best tasteing loaf I had made yet... Thank-you