Cherry Nut Bread {Pat’s Recipes}

I’m thrilled to be able to share another wonderful recipe from my friend Pat’s collection.

Pat was tickled when she read the wonderful remarks about her Fluffy Brown Sugar Icing, she just loves to be able to share these delicious treats with so many.

After spending hours looking over this stack of tattered and torn papers, stained with time and maybe just a dash of vanilla, I came across a slim piece of paper that was titled, “Cherry Nut Bread.” I was instantly intrigued because I love cherries, and well… bread! Pat loves bread too. I knew this would be a winner.

Cherry Nut Bread {Pat's Recipes}

The recipe is written on the back of an old sales receipt, quickly scribbled down while she chatted on the phone with her long time friend, Barb. Or Bubbs, as Pat calls her, (on account of her bubbly personality). Pat and Barb were the best of friends throughout their child rearing days and would constantly exchange recipes. This Cherry Nut Bread was one of many that passed through the young mother’s hands.

My favorite part of the old recipe is when Pat writes: “Butter, size of egg”

Cherry Nut Bread {Pat's Recipes}

So that’s what I did.

I’d say it was between 3 and 4 tablespoons, but to be on the safe side, I’d stick with 4 tbsp, no such thing as too much butter, right?!

The recipe calls for a small bottle of red cherries. Maraschino Cherries to be exact.

She writes: “Pour juices off into cup and fill with sweet milk.”

This threw me for a loop. First of all, where is the milk going? and what is sweet milk? After some google research, I discovered that sweet milk is an old term for regular milk (usually whole milk). The terms sweet milk and sweet cream were used to differentiate between buttermilk and sour cream.

Cherry Nut Bread {Pat's Recipes}

The solution was to pour the juices off the cherries into a measuring cup, then fill to the 1 cup mark with whole milk.

To be honest, I would not mind drinking that cup of cherry milk! I loved how it turned the batter a light pink color too.

Cherry Nut Bread {Pat's Recipes}

This quick Cherry Nut Bread was sweet and delicious. I can see myself making several mini loaves and passing them out for Christmas this year.

Cherry Nut Bread {Pat's Recipes}

The little burst of cherries throughout the loaf gives the moist bread an even sweeter bite. I used walnuts, as per Pat’s Recipe, but I’m sure any sort of nut would work well with this bread. You could even leave the nuts out if you’re just not a fan of them.

Cherry Nut Bread {Pat's Recipes}

I can’t thank Pat enough for being so generous with her recipes and letting me share them with you all. She has so many great stories to tell with these recipes, and I am trying to get as much out of her as I can before she moves away.

I wonder if I could just adopt her and make her move in with me?

Make sure you don’t miss a thing! Follow I Wash You Dry here:


Cherry Nut Bread {Pat’s Recipes}

A sweet bread filled with cherries and walnuts. The perfect treat for fun or the holidays.

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • 4 tbsp butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups flour
  • 1 small bottle (10oz) of Maraschino Cherries
  • Milk
  • 1/2 cup chopped Walnuts (or any other nut you prefer)


  1. Preheat oven to 350 degrees F. Lightly grease an 8″x4″ loaf pan, set aside.
  2. In a medium bowl combine the butter and brown sugar, beat with a mixer until light and creamy. Add the egg and beat until combined.
  3. In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
  4. Pour the juice from the cherries into a measuring cup, then fill the measuring cup with milk till it reaches the 1 cup mark.
  5. Alternately add the flour mixture and cherry milk to the brown sugar mixture, use a whisk, and stir just until the flour is absorbed, do not over mix.
  6. Chop cherries roughly. Fold the cherries and walnuts into the batter and pour into the prepared loaf pan.
  7. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool in pan for 10 minutes before removing to cool completely on wire rack. If you can, wrap and let sit over night for best results. Enjoy!


Makes 1 (8″x4″) loaf

Keywords: maraschino cherries, sweet bread, nuts

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
57 Responses
  1. San

    There are about 30 cherries in a 10oz jar. I actually bought a small one once to see. I also buy a huge jar at Restaurant Depot. Our Costco/BJ’s doesn’t sell the big jar anymore.

  2. I seen this recipe looking for a Cherry Nut pound cake recipe. We was married 36 years on May 2. Our cake was Cherry Nut Cake. Never thinking that I should know how to make a Cherry Nut Cake, but now would like that cake recipe. That cake had cherries pecans and it had a like pumpkin nut bread texture. So today I try this recipe in the quest of finding our Wedding Cherry Nut Cake recipe. Please if you know of a recipe of cherry nut wedding cake, I ask you to please send it to me. [email protected]
    I can’t think of nothing more perfect then tasting that cake just like the first time. Thank you for your time and any info you may send me, cindy

  3. Diane

    Thanks so much for posting this recipe! My step-mother (whose name was also Barb) used to make delicious little loaves of cherry nut bread at Christmas time. She would have us save tin cans as we got close to the holidays and would bake the bread in the cans (making perfect little loaves) then we’d wrap them in tin foil and add a bow. They were the perfect gift for my favorite teachers. I loved this bread, but unfortunately the recipe died with my step-mother when I was a senior in high school. I’ve been wanting to carry on this tradition and it looks like this recipe is very similar to what I remember her doing so I’m really excited to give it a try!

    1. You could bake it in a larger pan if you’re not having success with the smaller one. If you did try the smaller one and the top is browning to quickly without the center being done, just lightly cover the top with foil until the center is cooked though.

  4. Debbie McCarrick

    Do you have a rough estimate of how many oz. of liquid there was in the 10 oz. jar of cherries? I would like to buy a big jar of cherries at Sam’s Club and give full size loaves out during the holidays.
    Thank you for sharing.

  5. Keri

    I’ve been eyeing this recipe for months. However, the hubby got a 13-oz jar of cherries, and I needed to tweak it to make it safe for my nut-and-dairy allergic kiddo. Coconut oil (solid, since even solid at room temperature, it’s similar in texture to softened butter), and I used full-fat coconut milk instead of normal dairy milk. I figured since I wasn’t including the half-cup of nuts, the additional cherries wouldn’t do any harm, and if the cherry juice/milk mixture was more cherry juice than milk, we should be okay.

    It came out really good. I should note that I went ahead and used refined coconut oil to prevent extra coconut flavor. There was little enough coconut milk for it to affect the flavor, I think (the juice from the 13-oz jar came to exactly 3/4 a cup). Naturally, allergic-kid didn’t care for it (despite making a valiant effort to steal the cherries before they made it in the bread–allergies aside, he’s superpicky anyway), but hubby, me, and the baby all approve. It’s going in my permanent recipe book!

  6. Helen

    Hi there, I made a double loaf tonight but substituted dried cherries soaked in orange juice. I microwaved the cherries and juice for 30 seconds. I added the remaining juice with the milk. I also zested an orange and mixed the zest with the sugar and butter. Yummy!

  7. Christine

    Thanks for sharing. My mom use to make this as a holiday treat. I continued the tradition, but in a move lost the recipe. I will often add semi sweet chippits to the batter (and will usually use pecans rather than walnuts, but that’s just my personal preference).

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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