Step 1 of 8
Cherry Nut Bread
Preheat the oven to 350°F.
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Step 2 of 8
Cherry Nut Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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Step 3 of 8
Cherry Nut Bread
Use a mixer to cream together butter, granulated sugar, vanilla extract, and almond extract on medium-high speed in a large mixing bowl until smooth and combined, 1-2 minutes. Add the eggs and beat until mixture is pale and fluffy, about 1 minute. Add the sour cream and milk. Continue to beat on medium-high speed, scraping down sides of bowl with a rubber spatula as needed, until fully incorporated.
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Step 4 of 8
Cherry Nut Bread
Add the flour, baking powder, baking soda, and salt to bowl. Beat mixture on medium-low speed, scraping down sides of bowl with a rubber spatula, until just combined. Do not over mix.
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Step 5 of 8
Cherry Nut Bread
Fold in the chopped cherries and walnuts and pour batter into the prepared loaf pan.
PRO TIP Looking to offset the sweetness of the bread? Use fresh/frozen tart cherries instead of maraschino cherries.
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Step 6 of 8
Cherry Nut Bread
Bake the bread on middle rack of oven until a toothpick inserted in center comes out clean, 55-65 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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Step 7 of 8
Cherry Nut Bread
Check to see that bread is done. Remove from oven or add time as needed.
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Step 8 of 8
Cherry Nut Bread
Allow the bread to rest in the pan for 10 minutes, then release bread onto a cooling rack. Allow to cool at least 1 hour before slicing and serving.
