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+ servings
Cherry Nut Loaf in a Ceramic White Baker

Cherry Nut Loaf

A fantastic way to use fresh cherries when they come into the market; one of our very favorite morning breads.
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 Servings
Calories 517kcal
Author Creative Culinary


  • 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!)


  • Heat oven to 350F. Generously butter a large loaf pan.
  • Cream the butter and sugar until fluffy; add the eggs one at a time and blend well.
  • Add the yogurt and vanilla and mix until incorporated.
  • Combine the flour and baking powder; add to the wet mixture and blend just until moist.
  • Fold in the walnuts and cherries. Pour into prepared pan and bake for one hour (cake tester should come out clean).
  • 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.


Serving: 18 | Calories: 517kcal | Carbohydrates: 40g | Protein: 11g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 230mg | Fiber: 3g | Sugar: 17g