Old Fashioned Cherry Nut Bread
Updated December 3, 2025
One of my favourite things to bakes is quick breads. This old fashioned cherry nut bread recipe came from a very old church cookbook I found in my mother’s collection. It can be ready for the oven in minutes, and then fill your home with the best aroma while it bakes!
I love flipping through old cookbooks like these. Recipes shared by parishioners and collected together in a little book. I mean where else can you find recipes called Scuffles, Spudnut Doughnuts or Fairbanks Favourite Casserole! Which, by the way, are on my radar to try. You just know they are tried and true recipes probably passed down from one generation to the next.
The cover is missing, but inside the front cover of the book I found this recipe in but it has a message from the Minister of the United Church in Meadowood. I can just imagine how many church bake sales this cherry bread was sold at. Or maybe it was brought for a dessert at a pot luck dinner held in the church basement!
Although there is no author listed for this recipe, it does credit Westmount Park Church in Westmount, Quebec ,First United Church in Wetaskiwin Alberta, and Lakeburn United in Moncton, New Brunswick under the recipe. Seems it has been enjoyed from the east straight through to the west of Canada.
Another tried and true cherry recipe that has been in my family for decades is this recipe for Cherry Chews. A definite must make around the holidays!
Why You’ll Love This Recipe
- It is a simple, quick bread that took literally 5 minutes to throw together, mix and pour in the loaf pan
- Easy enough that the kids can help
- Perfect for packing in lunches or enjoying with an afternoon tea
- freezes well
- Makes a great hostess gift at holiday time
Ingredients You Will Need
- all purpose flour
- sugar
- baking powder and salt
- eggs
- milk
- vegetable oil
- maraschino cherries and their juice
- walnuts
- confectioners sugar
- almond extract (optional)
How to Make Cherry Nut Bread
Please see the full printable recipe card below!
Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with non-stick cooking spray and set aside. In a large mixing bowl whisk together flour, sugar, baking powder in salt. In another mixing bowl whisk together eggs, milk, vegetable oil, almond extract (if using). Make a well in the dry ingredients, pour wet ingredients into the well and stir just until combined.
Add chopped walnuts and cherries, fold in just until combined. Pour batter into prepared loaf pan.
Bake for 60 to 70 minutes, until tester comes out clean. Allow to cool in pan for 10 minutes. Transfer to cool rack to cool completely. Once cool drizzle with a glaze made by combining confectioners sugar and cherry juice if desired.
Sprinkle with a bit of confectioners sugar for a festive look!
This cherry nut bread brings a little of that old fashioned church-cookbook charm right into your kitchen. Simple ingredients, cozy flavours, and a recipe that has stood the test of time. I hope it adds a bit of sweetness to your day!
If you give it a try, I would love to hear how it turned out for you!
Old Fashioned Cherry Bread
Equipment
- 2 mixing bowls
- 9 by 5 inch loaf pan
- wooden spoon
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup milk
- 3 tablespoon vegetable or canola oil
- ¼ teaspoon almond extract
- 1 cup maraschino cherries, halved
- ½ cup walnuts optional
- ¼ cup cherry juice drained from cherries
- 1 cup confectioners sugar
Instructions
- Preheat oven to 350℉ and spray loaf pan with non-stick spray
- In a large mixing bowl sift together flour, sugar, baking powder and salt.
- In another bowl whisk together eggs, milk, oil, and almond extract (if using)
- Add wet ingredients to dry ingredients. Stirring until smooth. Add chopped cherries and walnuts and fold in just until combined.
- Pour into prepared 9 by 5 inch loaf pan and bake for 60 to 70 minutes, until cakes tester comes out clean.
- Remove from oven and allow to cool before drizzling with glaze.
Notes
I love the combination of cherry and almond so I’m going to make a loaf of this bread!!! Your beautiful pictures make everything look delicious, Maureen!
I ‘think’ I’ve had this cherry loaf before but not any time in the recent past. If it is like the loaf I had, I loved it! I’m going to have to make some and try it out. Sometimes the ‘oldies’, as in recipes, are the ‘goodies’!
Thank-you for sharing!
It would be helpful to know what size loaf pan to use, & also affect baking time.
Hi Trish! Thanks for your comment! I have updated the post to include the size of the pan that I used, which is a 8-1/2 by 4-1/2 inch loaf size! I have not tested the recipe in other size loaf pans, so I cannot comment on the cooking times.
Thanks for replying so quickly, as I’d like to try this recipe over the holidays. Knowing which size pan is very helpful.
What is the quantity for the cherry juice?
Oh my! Thanks for asking Millie, I didn’t realize I left it out. It is a quarter cup of reserved cherry juice! I have gone in and adjusted it in my post! Thanks again 🙂