Cherry Nut Mini Loaves Recipes

Steps:

• Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
• Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
• Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
• Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. 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 bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• 1. Preheat oven to 350^.grease bottoms only of 5(5x3-inch) mini loaf pans bake- 35-45 minutes or 2 (8x4-inch) loaf pans- bake 45-50 minutes.
• 2. Bread: Combine sugar and butter in large bowl; beat at medium speed until smooth and creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add milk. Beat until well mixed. Add dry ingredients and continue beating just until flour is moistened- like for muffins.
• 3. Gently stir in liqueur and cherries. Spoon batter evenly into prepared pans of your choice. --- Combine all topping ingredients in a small bowl; mix well. Sprinkle over batter. Bake in preheated oven according to times above or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to wire cooling rack. Brush with butter and brandy heated. Cool completely.

Steps:

• Preheat oven to 325 degrees. Butter a loaf pan 8 by 4 by 2 inches.
• Sift the flour, baking powder and sugar into a bowl. Cut in the butter in a food processor, or use a fork, two knives or a pastry blender.
• Mix the eggs, orange juice, honey and cherry liqueur together and stir in. Fold in the cherries, orange peel and nuts.
• Spread batter into pan. Bake about 1 hour and 15 minutes, until nicely browned and cake tester inserted in the center comes out clean.
• Allow to cool completely before removing from the pan and slicing.

Steps:

• Heat oven to 350ºF.
• Reserve 5 cherry halves. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Beat cake mix, dry pudding mix, eggs, oil and pineapple juice in large bowl with mixer until blended. Add pineapple, nuts and remaining cherries; mix just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Beat cream cheese, milk and powdered sugar in small bowl with mixer until blended; drizzle over loaves. Garnish with mint and reserved cherry halves.

Steps:

• Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

Steps:

• Heat cherries and brandy in saucepan over low heat just until mixture starts to simmer.
• Remove from heat; let stand 5 minutes for cherries to soften.
• Heat oven to 350 degrees.
• Coat 3 mini loaf pans (6x3x2") with nonstick cooking spray.
• Mix together flour, baking soda, baking powder, salt and allspice in large bowl.
• Beat together eggs and sugars in medium-sized bowl until well blended.
• Beat in buttermilk and oil.
• Make a well in center of flour mixture.
• Add egg mixture to well.
• Stir with a wooden spoon just until the flour mixture is evenly moistened and better comes together.
• Fold in walnuts and cherries with their soaking liquid from the saucepan.
• Divide batter equally among prepared mini loaf pans.
• Bake in 350 degree oven for 30-40 minutes or until wood pick inserted in centers of loaves comes out clean.
• Let loaves cool in pans on wire rack for 10 minutes.
• Turn loaves out onto wire rack to cool.
• NOTE: You can bake 1 9x5x3" loaf.
• Bake at 350 degrees for 60-65 minutes.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Add reserved juice to dry cake mix, dry pudding mix, cinnamon, eggs and oil in large bowl; beat with mixer until blended. Add crushed pineapple, bananas and nuts; beat just until blended.
• Pour into 5 mini foil loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Beat cream cheese, milk and sugar in small bowl with mixer until blended; drizzle over loaves.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.

Steps:

• Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.