RCI-BR.003.0129.001
Cherry Nut Bread
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Caddo Mills, Texas in 1995.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- ½ cup
- ⅓ cup
- 1 teaspoon
- 1 unit
- 1 cup
- 1 cup
- ¾ cup
Method
1
Preheat oven to 350°F (175°C) and lightly grease a loaf pan.
2
Combine baking mix, sugar, flour, and cinnamon in a large mixing bowl, stirring until evenly blended.
3
Beat the egg in a separate bowl and mix with milk to combine thoroughly.
4
Pour the egg-milk mixture into the dry ingredients and stir until just combined, being careful not to overmix.
5
Fold in the candied cherries and nuts gently until evenly distributed throughout the batter.
6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7
Bake for 45 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
45 minutes
8
Remove from oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.