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Cherry Walnut Bread
One beautiful day a few years ago I went hiking at Matthiessen State Park near Utica, IL, for several hours with Natalie and Paul. We hiked across streams, up waterfalls, over canyons and through white pine forests. Afterwards, a bit sore and very hungry, we stopped at Duffy’s Tavern, a local Irish pub (i.e., heaven) and had a great dinner: corned beef, shepherd’s pie and a patty melt. But what I remember most is the cherry nut bread we all had for dessert. It was sublimely delicious, a simple quick bread with the strong taste of cherries, and I’ve been thinking about it ever since.
So when I got some delicious fresh cherries in Door County last weekend, I knew I had to find a recipe for cherry nut bread. I found a simple one at Cooks.com and I’ve modified it a bit. The recipe did not specify how many loaves it would make. I used 4 small loaf pans; I think it would convert to 2 regular-sized loaf pans. The bread is light and fluffy and moist, and the tastes of the cherries and walnuts are perfect together.
- Flour - 2 1/2 cups
- Sugar - 1 cup
- Baking Powder - 4 tsps.
- Salt - 1 tsp.
- Walnuts - 1 cup, chopped coarsley
- Cherries - 1 cup, fresh, chopped
- Egg - 1
- Milk - 1 1/4 cups
- Oil - 2 Tblsp.
- Almond Extract - 1/2 tsp.
- Preheat oven to 350 degrees and grease loaf pans.
- Mix dry ingredients, walnuts, and cherries in a medium bowl.
- In a small bowl, beat eggs, milk, oil and almond extract until well blended, about 30 seconds.
- Pour the liquid mixture into the dry, and blend well.
- Pour into greased loaf pans and bake until medium brown and toothpick comes out clean: about 30 minutes for small pans; about 50 minutes for regular-sized loaf pans.
