I am very excited to be sharing my Maraschino Cherry Nut Bread recipe with you on both Madejustright.com and here on my blog. Madejustright.com is a new web site launched by Earth Balance. The site features recipes, forums, and a bake-off contest. I’m very excited about the bake-off contest. All you have to do to enter is go to Madejustright.com and submit your favorite dessert recipe using Earth Balance products, There are four categories: Pies, Dessert Bars, Holiday Cookies, and Cakes. There will be two winners in each category. The prizes? You could win a year’s supply of Earth Balance products and a Whole Foods shopping spree! Be sure to check out the web site and enter the contest while you are there. See the site for all the submission details and contest dates.
This is an updated version of a favorite recipe from my blog. I like to make this Maraschino Cherry Nut Bread around the holidays. It makes a tasty breakfast, snack, or dessert. It also makes a great gift.
I have been using Earth Balance products for years in both my baking and cooking. This recipe uses both Earth Balance Vegan Buttery Sticks and Earth Balance Original Soymilk. Both items can be found at Whole Foods. While you are at Whole Foods look for maraschino cherries. They sell maraschino cherries that are not dyed with artificial colors.
Maraschino Cherry Nut Bread
¼ cup Earth Balance, room temperature
1 cup light brown sugar, firmly packed
Egg Replacer equivalent to 1 egg (I use Ener-G)
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup Earth Balance Soymilk mixed with 1 tablespoon vinegar
¼ cup maraschino cherry juice
½ cup maraschino cherries, chopped
½ cup walnuts, toasted and chopped
Preheat oven to 325 degrees.
In a large mixing bowl, cream together the Earth Balance and light brown sugar. Add egg replacer and mix thoroughly. In a separate bowl, sift dry ingredients. Add alternately the dry and liquid ingredients to the first mixture. Fold in the toasted walnuts and cherries. Pour into a greased loaf pan.
Bake at 325F for 60 to 65 minutes. Check after 60 minutes. Bread is ready when a toothpick inserted in the middle comes out clean.
Cool on a wire rack before removing bread from pan.
Bread before it goes into the oven:
I like to bake my breads in vintage loaf pans. I baked this bread in a Pyrex Spring Blossom Green (Crazy Daisy) loaf pan. Here it is fresh from the oven and cooling on a wire rack:
I usually carefully run a butter knife around the edges of the pan before removing the bread. I let the bread cool further on the wire rack before slicing it:
I like to serve the bread on one of my snack sets along with some tea. This is one of my most recent finds – a Fire King Primrose Snack Set. Time to enjoy: