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Maraschino Cherry Nut Bread and Recipe

This recipe is one I veganized from a vintage church cookbook. I use the natural style Maraschio Cherries. Look for them at Trader Joes or Whole Foods. They are not dyed with artificial coloring.

Maraschino Cherry Nut Bread

1/4 cup Earth Balance, melted
1 cup brown sugar, firmly packed
1 ENER-G (1-1/2 teaspoons ENER-G + 2 tablespoons water)
2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup soy “buttermilk” (3/4 cup soy milk + 2 teaspoons vinegar)
1/4 cup maraschino cherry juice
1/2 cup maraschino cherries, chopped
1/2 cup nuts, chopped (I used pecans)

Add melted Earth Balance to brown sugar, add ENER-G; mix thoroughly.  Sift dry ingredients; add alternately dry and liquid ingredients to the first mixture. Fold in nuts and cherries and pour into greased loaf pan.

Bake at 325 F for 60 minutes. Let sit after baking for at least 5 minutes before removing from the pan. After I remove the bread the oven, I usually run a knife around the sides of the loaf to help keep it from sticking to the side of the pan as it starts to cool. Let bread cool on a cooling rack before slicing.

This bread was yummy! There are quite a few cherries in each slice even if it doesn’t look that way in the photo. Some of the cherries are closer to the other side of the slice.

cherry bread

Comments on this entry are closed.

  • vegancookiemonster August 7, 2006, 10:46 am

    How beautiful! It looks delicious and beautifully browned on the outside.

  • K August 7, 2006, 3:48 pm

    Great texture! Thank you, Vegan Diva!

    Still dreaming of the hot pockets, i gotta tell ya…

    I was just talkin’ about maraschino cherries the other day, how ironic to see you post about where to find ’em ’cause i was wondering where some good ones were/are…


  • vegandiva August 7, 2006, 4:10 pm

    You’re welcome Kleo 🙂 When I first starting making this recipe a few years ago, I didn’t even know they had natural style maraschino cherries and was thrilled when I saw ones without all those scary food dyes. Rob even commented how much better the bread tastes since we switched to the natural style cherries. The TJ ones are under their own store brand name and I think the ones you can get at Whole Foods are made by Oregon Cherry.

  • melody August 7, 2006, 6:19 pm

    I sooo need to goto Trader Joes.. I do have all of the ingredients now though.. or at least I think I do.. I bought some chemical cherries a while back and think we have almost a whole jar in the fridge. I’ll let you know when I bake it.

  • Vicki August 7, 2006, 7:13 pm

    diva, i’m so glad you posted this recipe! thanks because i’m going to give it a go after i get some good maraschino cherries.
    & the hot pockets below look amazing! that’s another recipe that i’ve got to make. i want to eat @ your house!

  • Vicki August 7, 2006, 7:16 pm

    ps: did you toast the nuts?

  • vegandiva August 8, 2006, 12:39 pm

    Hi Vicki, I didn’t toast the nuts but you know what? I bet that would be a good thing for me to try next time I make this. Why didn’t I think of that? LOL

    Melody, please do let me know how the bread turns out for you when you make it. I think the hardest thing about it is letting it cool before you cut it. I’m always trying to cut off and snitch an end piece before it’s cooled completely

  • Mark Souder October 29, 2006, 5:39 pm

    Sounds like a great recipe, found it while searching for uncolored maraschino cherries to make the perfect manhattan — hope you don’t mind that I linked to your site.


    it’s the discussion forum for http://www.shirtsofbamboo.com — who sell the great clothing made from bamboo. The forum goes live November 1st.

  • vegandiva October 31, 2006, 11:57 pm

    Hi Mark, thanks choosing to link to my recipe 😀 And what a neat site, I had no idea there was clothing made out of Bamboo. Who knew? That’s so cool.