Easy Cherry Bread Recipe (with maraschino glaze)
This cherry bread has cherry bits in every bite. More of a cake than a bread, it has a delicious glaze that makes it pretty and tasty.
Printable recipe here:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
Date Walnut Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Date Walnut Bread. Date Walnut Bread is a very nice tea bread bursting with the flavor of sweet dates and crunchy walnuts. The first recipes for this bread began to appear in the 1920s, and it was so popular in the 1930s that it was used to make tea sandwiches. In fact, these tea sandwiches are so delicious you may want to try them. Take two thin slices of your Date and Walnut Bread and sandwich them together with a layer of cream cheese or butter. Then cut the bread into fingers, squares or triangles.
We welcome questions on our Facebook Page:
No-Knead Cranberry-Walnut Bread! Perfect 18-Hour Loaf!
No-Knead Cranberry-Walnut Bread
You will need:
3 cups of all purpose or bread flour
1/2 teaspoon of active dry yeast
1 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of oil
1 1/2 cup of cold water
1 cup of chopped walnuts
1 cup of dry cranberries
Combine all dry ingredients.
Add walnuts and dry cranberries. Mix well.
Add oil to water and add to dry ingredients.
Using handle of long kitchen spoon mix all ingredients.
Do not knead the dough.
Cover mixing bowl and let proof for 18 hours.
Better to make your dough in the evening and bake your bread in the morning.
After the dough has been proofing for 18 hours take it out on a flour surface, shape into a loaf and put it either in a clay pot or cast iron pot.
You do not need to preheat the oven when baking in a clay pot.
Put your bread into a cold oven, set the temperature for 475 degrees Fahrenheit and set the cooking time for 45 min. Keep your clay pot covered. In 45 min, remove lid of your clay pot and let bake for another 5 min for bread to form the crust on the top.
Take it out . Let cool for couple minutes.
You can use cast iron pot to bake your bread. For cast iron pots: baking time is 30 min in preheated oven (covered) and 15 min (uncovered).
Enjoy!
Thank you so much for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
Clay pot by Romertopf Germany:
Pineapple Cherry Nut Bread - Crockin' Girls
Visit us at crockingirls.com
This yummy bread is so perfect you will find yourself working it into every meal time of the day! Need a quick breakfast, or a snack for the kiddos before heading off to practice? This is the bread for you! It is even easier to take on the go if you crock it in silicone pans because they are already pre-portioned! The hardest part of this recipe will be limiting yourself to just one serving!
Ingredients
3 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
4 eggs
¾ cup margarine, melted
1 teaspoon vanilla
1 (10-ounce) jar maraschino cherries, drained and chopped
1 (8-ounce) can crushed pineapple
1 cup chopped walnuts
nonstick cooking spray with flour
Directions
Spray 6 quart or larger slow cooker with cooking spray.
In a large mixing bowl, add flour, sugar, and baking soda. Stir dry ingredients together.
With hand mixer, beat in eggs, vanilla, and cooled margarine.
Continue mixing while adding pineapple and cherries.
Mix in walnuts.
Cover and cook on HIGH for 2 to 3 hours, or until toothpick inserted comes out clean.
CHERRY BREAD recipe I Bake it Easy
Hello Friends!
Today we're sharing our cherry bread recipe and you're going to love this one!
Soft on the inside and with a nice crumble on top. Enjoy!
If you like this recipe check out this other quick bread we made: Double chocolate bread:
CHERRY BREAD:
INGREDIENTS:
2½ cups all purpose flour
1¼ cups granulated sugar
1½ teaspoons baking powder
1 pinch salt
1 cup butter (cold cut into pieces)
¾ cup milk (I used 2 %)
2 large eggs
1 teaspoon vanilla
1-2 cups cherries (pitted and cut in half)
FOR MORE RECIPES AND CONTENT FOLLOW US HERE:
BLOG:
FACEBOOK:
INSTAGRAM:
MRE Cherry Nut Cake
Back when fire had just been tamed and I was in the Marine Corps, meals in the field were thankfully a step up from K-rats. While several items still required rehydration to eat, there were many items that were fabulous right out of the packaging. To name one: the dense fruit and nut cakes of the MREs of the late ‘80s and early ‘90s. Those were the days. It’s high time we make one of my favorite food items from a truly memorable history in my life.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook:
Email: GemsbyGilly@gmail.com
Pieces worn:
Follow us on Twitter and Facebook.
Laurice: and
Gilly:
MRE Cherry Nut Cake
104g hi-ratio shortening
250g white sugar (1c. 1T., ½t.)
100g whole eggs (2 large)
185g cake flour
6g baking powder (1½ t.)
15g modified food starch
6g kosher salt (1 t.)
52g water (¼ c.)
1 teaspoon almond extract
303g candied cherries
182g nuts, I used walnuts
Preheat convection oven to 325°F, 160/170°C, gas mark 3. Spray a 9x13x2-inch cake pan with non-stick cooking spray. Cover bottom and all sides with parchment paper. Spray parchment paper with cooking spray. Baked cake will stick to anything not covered in paper and spray.
Thoroughly cream the shortening and sugar until most of the sugar is dissolved and the mixture is light and fluffy. Add the eggs and thoroughly combine. Mix in the almond extract. Combine the cake flour, baking soda and food starch in a bowl. Dissolve the salt in the water. Add the dry ingredients and water alternately in two steps just mixing to combine. Do not overmix. Chop the candied cherries and nuts into small pieces or pulse a few times in the food processor. Add the cherries and nuts to the cake batter and mix until just combined.
Evenly spread batter in prepared pan. Bake for 30 minutes. If not using a convection oven, rotate cake at 15 minutes. Cake should be slightly underdone and barely beginning to brown on the top. Depan to a cooling rack immediately and allow to completely cool. Either enjoy immediately or prepare for packaging.
If packaging, cut crusts from cake on all sides. Cut cake into desired sized pieces, I think 8 is the perfect size, but you may want to cut them larger. Vacuum seal in the appropriate size vacuum bag, holding the sides and bottom to prevent the cake from deforming during the vacuuming process. The cake will compress flatter. Either freeze for an eternity, or enjoy within 1 week of packaging.