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.