Cherry Nut Bread

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Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust.
2 cups butter or margarine, softened
3 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 jars (10 ounces each) maraschino cherries, drained and chopped
1 cup chopped pecans

In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form.

Fold into batter. Fold in cherries and pecans.
Transfer to four greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves. 

Source:  Taste of Home
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