Cherry Nut Bread

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Spray loaf pan with nonstick cooking spray. Set aside.
3. 3
   Use a mixer to cream together butter, granulated sugar, vanilla extract, and almond extract on medium-high speed in mixing bowl until smooth and combined, 1-2 minutes. Add eggs and beat until mixture is pale and fluffy, about 1 minute. Add 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.
4. 4
   Add 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 overmix.
5. 5
   Fold in chopped cherries and walnuts and pour batter into loaf pan.
6. 6
   Pro tip: Looking to offset the sweetness of the bread? Use fresh/frozen tart cherries instead of maraschino cherries.
7. 7
   Bake bread on middle rack until toothpick inserted in center comes out clean, 55-65 minutes.
8. 8
   Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
9. 9
   Check to see that bread is done. Remove from oven or add time as needed.
10. 10
    Allow bread to rest in pan for 10 minutes, then release bread from pan onto cooling rack. Allow to cool at least 1 hour before slicing and serving.