These are the last of my cherry stash. I’m kind of sad to see them go, though I delight in the fact that their departure means the arrival of raspberries and blackberries! More fruit to bake with!!
I enjoy making quick breads as much as I love making cupcakes. They are a wonderful treat for breakfast, and making them into mini loaves means they are small enough to put into a lunchbox, or eat on the road. The sweet cherries give the bread a burst of flavor, while the walnuts give a nice crunch! The recipe makes 8 mini loaves, so I set aside 2 loaves to eat right away, then wrap the rest (individually) in plastic wrap, and store them in freezer-safe zip-lock bags. That way they last longer, and I can take one out the night before and have it ready for me the next morning to enjoy with a cup of hot chocolate. Try this with our pecan nut butter.
Cherry Walnut Bread
- Mini loaf pan
- Large mixing bowl
- Cooling rack
- ½ Cup (1 stick) butter, softened
- ½ Cup Sugar
- ¼ Cup Packed brown sugar
- 2 Eggs
- ¼ Teaspoon Vanilla bean paste
- ½ Cup Sour cream
- ¾ Teaspoon Salt
- 1 Tablespoon Baking powder
- 2 Cups Flour
- 1½ Cups Chopped sweet cherries
- 1½ Cups Chopped walnuts
- Preheat oven to 350 degrees. Grease your mini loaf pan, set aside.
- In a large mixing bowl, cream together the butter and sugars. Add in the eggs, vanilla bean paste, and sour cream. Stir in the salt and baking powder. Add in the flour and stir until just combined. Fold in the cherries and walnuts. Divide the batter evenly between the mini loaf pan. Bake for 30 minutes or until a toothpick inserted into the center comes put clean. Remove from the oven and let cool for 10 minutes before removing the loaves from the pan and placing onto a cooling rack to finish cooling. Enjoy!