Fresh Cherry Bread

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Place the butter and sugar in a mixing bowl. Mix with an electric mixer on medium speed until light and fluffy.

Add the eggs and extract and continue to beat until incorporated.

In another bowl, sift together then flour, cardamom, salt, and baking powder.

Slowly add the flour mixture to the egg mixture with the mixer running on low speed.

Stir in the cherries by hand until just combined.

Spoon the batter into the prepared loaf pan and bake at 350 degrees F for 45-55 minutes or until a toothpick inserted in the middle comes out dry.

Remove the pan from the oven and let cool for 10 minutes. Remove the bread from the pan and let cool completely on a rack.

When cool wrap in plastic and store at room temperature for one day before serving.

cook's notes

While this bread is perfect with fresh cherries you can also substitute frozen or canned (just make sure to drain them well). Maraschino cherries will work in a pinch as well.