Creative Culinary

Food and Cocktail Recipes l Denver, CO

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
 
You are here: Home / All Recipes / Cherry Nut Loaf

Cherry Nut Loaf

May 20, 2013 38 Comments

Cherry Nut Bread from @creativculinary

Cherries. Fresh, ripe and wonderful cherries. Sweet, succulent and gorgeous cherries; a love so strong that years ago I gave into this being not just cherry season but embracing that my fingertips will be stained crimson and my apron will be splattered as if Jackson Pollack was my sous chef season. It’s all good. I love them sweet, sour and bing. Their pits are the pits but that won’t stop me.

cherries

Each year when fresh cherries flood the local markets I am determined to find new and wonderful ways to use them. In years past I’ve been lucky; this Cherry Ricotta Pie is amazing; a cherry version of the Sidecar Cocktail is not just tasty but gorgeous and my own yearly effort includes making maraschino cherries; eschewing the more plastic pink orbs from the grocery. I was itching to use a new ceramic loaf pan that I got for Mother’s Day (my kids now find gifts easy; photo props work every time!), the transition from a cake to a loaf pan was easy enough and the results were fabulous. A pound cake that is dense and moist but not overly sweet that is filled with nuts and fruit; it’s already on my favorites list for seasons to come.

cherry-blossoms

Photo courtesy Washington.org

I still recall vividly the trip to Washington, D.C. many years ago for the annual National Cherry Blossom Festival. The trees are gorgeous and their aroma fills the spring air with an intoxicating scent. That experience cultivated in planting a cherry tree upon our return to our home in North Carolina and I continued that tradition in the home I just sold. Sadly, that ‘cherry’ tree turned out to be a crab apple tree (a nursery mistake) but a girl can still dream and I’m hoping the next place will have the space to continue that tradition. The excitement of the first blossoms heralding spring is a memorable experience on its’ own but the abundance of fresh cherries during the summer become the real icing on the cake…or maybe I should say cherries in the pie!

Cherry Nut Bread | Creative Culinary

Elle’s recipe called for maraschino cherries but I chose to use fresh, chopped sweet cherries. Without them I would probably next use the maraschino cherries I made last year; I’ve got about a cup left and it’s time to make a new batch. Yes, there will be a repeat performance of this recipe; it was terrific. Not too sweet and filled with big chunks of cherries and toasted walnuts; actually I would say it was perfect!

Cherry Nut Bread | Creative Culinary

Cherry Nut Loaf
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 2 sticks of butter (1/2 lb), softened
  • 1 & 1/2 cups sugar
  • 4 eggs, room temperature
  • 1 cup plain or honey Greek yogurt (I am a slave to Greek Gods Yogurt with Honey)
  • 1 tsp vanilla or vanilla bean paste
  • 2 cups flour
  • 1 tsp baking powder
  • 2 cups coarsely chopped walnuts, toasted and cooled
  • 1 cup cherries, halved (fresh, maraschino, from cans or jars...they all work!)

Instructions

  1. Heat oven to 350F. Generously butter a large loaf pan.
  2. Cream the butter and sugar until fluffy; add the eggs one at a time and blend well.
  3. Add the yogurt and vanilla and mix until incorporated.
  4. Combine the flour and baking powder; add to the wet mixture and blend just until moist.
  5. Fold in the walnuts and cherries. Pour into prepared pan and bake for one hour (cake tester should come out clean).
  6. Run a knife around the outer edge and allow to cool in the loaf pan on a cooling rack. Sprinkle with powdered sugar and remove slices as needed.
7.8.1.2
4702
https://creative-culinary.com/cherry-nut-loaf-recipe/
Creative Culinary

 

 


« Chili Oil
St Croix Libre – The Havana Libre gets Sparkled! »

Comments

  1. Olympia says

    August 11, 2018 at 5:22 pm

    Can I use dry cherries? ?
    Reply
    • Barb says

      August 11, 2018 at 10:32 pm

      Sure, I would hydrate them a bit before baking to insure they don't dry out more. Just put in a pan and cover with water. Heat to a simmer, turn off heat and let them steep for about 10 minutes. Drain. Should be fine!
      Reply
  2. Jackie says

    May 29, 2013 at 1:55 am

    Hi Can I use frozen cherries.
    Reply
    • Creative Culinary says

      May 29, 2013 at 2:39 pm

      Sure, I think they would work just fine.
      Reply
  3. Laura Dembowski says

    May 27, 2013 at 1:33 pm

    I love cherries and baking with them adds such great flavor. I'm so glad it's cherry season again!
    Reply
    • Creative Culinary says

      May 27, 2013 at 9:50 pm

      Me too Laura...now if only I could find some pitless cherries! :)
      Reply
  4. Stacy | Wicked Good Kitchen says

    May 26, 2013 at 7:27 pm

    Oooh! Love cherry season, B! And, your Cherry Nut Loaf looks divine! I'm a Michigan native and always enjoyed going up to Traverse and indulging in everything cherry! Last year, the cherry crops were zip-zilch due to early heat wave then cold snap. Cannot wait to get in the kitchen to play with some tart cherries...my absolute fave. Cannot wait to share my Tart Cherry Cobbler recipe on the blog. The secret is in the buttery biscuit crumble...sort of a combo of biscuits and a buttery crumbled sugar cookie! Still love how you make your own maraschino cherries! Pinning... xo
    Reply
  5. giulia says

    May 23, 2013 at 9:03 pm

    mmmm i can just imagine having a slice for breakfast with a cuppa.........yummmm...! will be a defo when cherries are back in season :)
    Reply
    • Creative Culinary says

      May 24, 2013 at 11:40 am

      I was lucky to get a slice; it was devoured by friends and family. Next loaf I'm hiding. :)
      Reply
  6. Karen Harris says

    May 23, 2013 at 6:15 pm

    I have to wait till the 4th of July for my neighbors sour cherries to be ready, and girl it is my favorite time of year. This isn't a bad time either as I am now in the race to eat up all of the remaining jars of jam that we haven't gotten around to eating yet. This cherry nut loaf looks amazing.
    Reply
    • Creative Culinary says

      May 24, 2013 at 8:43 am

      I remember those cherries and especially remember the fabulous maraschino cherries I made with the ones you so kindly gave to me. Need help picking let me know!
      Reply
  7. miss messy says

    May 23, 2013 at 2:55 am

    wow looks fabulous. I love that it uses yoghurt! :)
    Reply
    • Creative Culinary says

      May 23, 2013 at 8:32 am

      I rarely ever buy sour cream any more using yogurt instead. And I have to admit, I'm smitten with Honey yogurt and it was great in this dish.
      Reply
  8. Georgia @ The Comfort of Cooking says

    May 22, 2013 at 7:09 pm

    This looks so delicious, Barb! I love the cherries and walnuts, and I bet the yogurt keeps it very moist! Great recipe, thanks for sharing.
    Reply
    • Creative Culinary says

      May 23, 2013 at 8:26 am

      Super moist. My current living situation is complicated while I figure out where I want to live or if I want to buy new or used. So I prepare dishes where I'm living with friends but have to go to my daughter's where I've got my studio to get photos. There was a couple of unforeseen delays with this bread and no one was more surprised than me that 3 days after making it how moist it still was!
      Reply
  9. nusrat2010 says

    May 22, 2013 at 4:40 pm

    Thank you for saving my soul with the recipe. Your loaf pictures drove me crazy !
    Reply
    • Creative Culinary says

      May 23, 2013 at 8:22 am

      I guess that's good then right? And you are most welcome!
      Reply
  10. Abbe@This is How I Cook says

    May 22, 2013 at 11:59 am

    Barb, I love cherries, too! Let me know if you find any good cherry trees and we can go raid them! We used to have a cherry tree, but sadly it died. I always go the the farmers market and buy pie cherries for the freezer.
    Reply
    • Creative Culinary says

      May 23, 2013 at 8:22 am

      I wish Abbe...though I see Sprouts has cherries on sale this week so I might be raiding them!
      Reply
  11. Hannah says

    May 21, 2013 at 11:50 am

    Beautiful, Barb! Love the image of your Jackson Pollack splattered apron! Cherry blossom season has passed here and it was stunning - such a pretty time of year. But now we have glorious cherries and I'm happy.
    Reply
    • Creative Culinary says

      May 22, 2013 at 9:01 am

      I'm sure my cherries were trucked in from the lowlands but I could not wait; we won't have any local cherries for another month at least and I was craving them bad. Now if they could just finesse some pit free ones huh? :)
      Reply
  12. Laura (Tutti Dolci) says

    May 21, 2013 at 10:20 am

    I love cherries, what a delicious loaf!
    Reply
  13. Elle says

    May 21, 2013 at 7:38 am

    Barbara, I must make your maraschino cherry recipe! And use them in this cake. It is one of my favorites. I love the idea of a loaf pan, and your kids made a great choice-your pan is gorgeous. Thanks for the shout out!
    Reply
    • Creative Culinary says

      May 21, 2013 at 9:23 am

      Thank you for the recipe Elle; it flat out disappeared which means I have to make another. I love sharing but I wanted more than 1 slice!
      Reply
  14. Jamie says

    May 21, 2013 at 2:03 am

    Ah, I am so glad that I added a Stone Fruit Dessert board to my pinterest page! Done! I adore cherries and just saw the first piles of them at the market though still too early and too expensive. Cherry season in France is July and I wait desperately every year for the season to roll around. What is better than cherries? And round and round it goes - from Elle to you and now to me! I want this delcious bread!
    Reply
    • Creative Culinary says

      May 21, 2013 at 9:25 am

      It's a bit early here too but I saw them and could not resist; besides I needed to get some more maraschino ones going for summer drinks. With you. ;)
      Reply
  15. Maureen | Orgasmic Chef says

    May 20, 2013 at 11:24 pm

    I've only been to Washington once for cherry blossom time. I'm dying to go to Japan for it one day. :) I love your cherry nut loaf. How did I miss the maraschino cherry making? :)
    Reply
    • Creative Culinary says

      May 21, 2013 at 9:26 am

      I don't know...how did you? They are so good Maureen; not as bright red for sure but so much better. SO much.
      Reply
  16. john@kitchenriffs says

    May 20, 2013 at 9:19 pm

    Great looking loaf! I'm so waiting for cherries to be abundant in our stores. I'm seeing some, but they're kinda outrageously priced at the moment. Love the recipe - thanks.
    Reply
  17. ashley - baker by nature says

    May 20, 2013 at 9:14 pm

    Gorgeous loaf!!! I cannot get enough cherries right now.
    Reply
    • Creative Culinary says

      May 21, 2013 at 9:26 am

      It's still a bit early here but they will soon flood the market and I'm ready!! Cherry jam this year for sure so I can quit paying $5/jar at the grocery for my favorite brand.
      Reply
  18. Mimi rippee says

    May 20, 2013 at 7:14 pm

    So pretty and looks delicious!
    Reply
    • Creative Culinary says

      May 21, 2013 at 9:27 am

      Thank you Mimi!
      Reply
  19. Lizzy (Good Things) says

    May 20, 2013 at 5:53 pm

    Like you, Barb, I adore cherries and have done since childhood. This nut loaf looks and sounds delicious. I wonder if dried whole cherries would work?
    Reply
    • Creative Culinary says

      May 21, 2013 at 8:48 am

      I think they would be fine Lizzy; I might re-hydrate them a bit first if it were me though but other than that? I say yes!
      Reply
  20. Cookin Canuck says

    May 20, 2013 at 4:29 pm

    The cherry blossom festival in DC has been on my bucket list for a long time...someday. I always look forward to cherry season and am bookmarking this bread for when it hits!
    Reply
  21. Paula says

    May 20, 2013 at 1:09 pm

    *Their pits are the pits* Love that line. Aren't cherry blossoms the prettiest! Your cherry nut loaf look so good Barb. I think this is the first recipe for a cherry loaf I've seen that calls for Greek Yogurt.
    Reply
    • Creative Culinary says

      May 20, 2013 at 4:33 pm

      I was a bit worried that the Greek yogurt with honey would be too much...but it's what I had on hand and it was fantastic! And yes, they are; just love those trees.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

SUBSCRIBE and NEVER MISS A RECIPE!


Recipes by Category

Recipes by Month

Amazon Disclosure

Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com .

About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

About – Privacy Policy – Terms of Use – Contact Us

Copyright © 2021 Creative Culinary

  • Pinterest
  • Facebook
  • Twitter
MENU
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact