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Cherry Tea Bread

Updated June 5, 2017



Preheat oven to 300° F..

*Toast the chopped walnuts in a baking pan in the oven for 10 to 15 minutes, until lightly browned and aromatic. Remove from the oven and set aside.

Raise the oven temperature to 350° F..

Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts.

In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice.

Toss the cherry-nut mixture with the reserved 1/4 cup of flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour.

Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a day before serving.
Adapted from "Burt Wolf Eating Well"

14 slices

Calories per serving: 283
Fat per serving: 10.2g

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