Wednesday, February 9, 2011

Jill Matheson's Cherry Bread

This recipe came from my uncle's wife who shared it with me almost 20 years ago. Oh my gosh! I made this and it is fabulous! The next time I make it, I may experiment and add a cherry glaze over the top made of powdered sugar, cherry juice, and a drop of almond flavoring, but it is delicious just as it is. It is addictive. I highly recommend making this!

Jill Matheson's Cherry Bread

2 cups unbleached flour
1 tsp. baking powder
1/2 tsp sea salt
1 jar (10 ounces) maraschino cherries, drained, reserve juice, and quarter cherries
Orange juice

1 stick butter, softened*
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
1/2-2/3 cup walnuts or pecans, chopped

In small bowl, sift together the flour, baking powder, and salt; set aside.
Drain the cherries, reserving the juice in a 1 cup liquid measure, adding enough orange juice to make 2/3 cup; set aside.
In a large bowl, cream together the butter and sugar till light and fluffy. Add eggs and vanilla and beat well. Add the dry ingredients alternately with the juice until well-blended. Fold in the chopped cherries and nuts. Grease and flour a 9" x 5" loaf pan (or two 8" x 4" pans) and pour in batter, smoothing top. Sprinkle top with sugar. Bake at 325 degrees for 60 to 75 minutes, or till tests done with a toothpick.
Allow to cool for 10 minutes, then invert onto a wire rack and let cool completely. Freezes well.

* Original recipe called for margarine, but I changed to make it more healthy.


  1. Does it taste like Bob Evan's cherry bread? Mmmmm...

  2. I don't know as I've never had Bob Evans, but I do know it is delicious!