Cherry bread

CHERRY NUT BREAD

2 ½ cups flour

1 cup buttermilk*

¼ cup maraschino cherry juice

½ cup white sugar

½ cup packed brown sugar

¼ cup soft butter

2 eggs

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup chopped walnuts, optional

⅔ to ¾ cup chopped maraschino cherry (about a 10-11 oz. jar, can add more)

DIRECTIONS

Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.

Add the cherries and mix well.

Put into a greased bread pan.

Bake in a 350° oven for 60 to 70 minutes, or until a tester comes out clean.

Remove from pan and let cool.

Store at least 8 hours before slicing.

YIELD: 1 loaf

subheading: Note:

note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl.

If you like fewer cherries, use the lesser amount; if you like more, use the whole jar or even a jar and a half.

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