Ingredientes para Maraschino Cherry Quick Bread
- Maraschino Cherries
- Milk (enough to total 1 cup liquid with cherry syrup)
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Walnuts
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Cómo preparar Maraschino Cherry Quick Bread
- Preheat oven to 350°F (175°C). Grease and flour four mini loaf pans (approximately 6x3 inches).
- Drain the syrup from one 16-ounce jar of maraschino cherries into a measuring cup. Add enough milk to reach 1 cup total liquid.
- Set the drained cherries aside.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 3/4 cup (150g) packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup (142g) chopped walnuts or pecans and the drained maraschino cherries.
- Divide the batter evenly among the prepared mini loaf pans.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
432g
Fat
66g
Carbs
64g
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