Mom’s Maraschino Cherry Bread

In addition to baking lots of Christmas cookies each holiday season our family has a long history of serving a variety of quick breads.

It was wonderful to come into the house from frolicking outside in the snow and cold to have a snack of warm holiday bread smothered in farm fresh butter.  Holiday quick bread specialties included date bread, pumpkin bread, zucchini bread, lemon bread, raisin bread and my mother’s specialty Maraschino cherry bread.

Maraschino cherry bread is a standout.  First for taste and secondly because it is delightfully pink and looks festive on any holiday dessert tray.

Mom’s Maraschino Cherry Bread

1—8 ounce bottle of Maraschino cherries (dice cherries and save the juice)
2 eggs (slightly beaten with a fork)
2/3 cups shortening (part margarine)
1 ½ cups sugar
1 ½ teaspoon baking powder
1 ½ cups flour
1/3 cup Maraschino cherry juice
½ teaspoon salt

Cream together shortening and sugar. Add beaten eggs. Stir in sifted dry ingredients. Add cherry juice.

Grease and flour bread pan. Fill pan ¾ full and bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let warm bread rest in pan for 10 minutes, then invert the pan and pop the loaf of bread out.  Cool on a rack.

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