Cherry Bread

from Martha Meade

When I was going through my grandmother's recipes, I really wanted to try this recipe! It looked so good to me. The recipe said, “‘Best surprise we’ve ever had!’ your family will say, when you pack cream cheese sandwiches made with Cherry Bread in their lunches. Nice to serve with salad luncheons too!” Well, I finally made it and while I haven't had it with cream cheese, I have to say, it's good! Kind of cake-y! YUM! 

1 cup pitted, canned red cherries (well drained and chopped) [I used fresh cherries that I pitted and quartered.]

1 tbsp lemon juice [I didn't have any, so I skipped this step.]

¼ cup butter

⅔ cup granulated sugar

1 egg

2½ cups sifted flour

3 tsp baking powder

1½ tsp salt 

½ cup milk

1. Mix the cherries and lemon juice.
2. Let stand while preparing batter.
3. In a separate bowl cream the butter and sugar until fluffy.
4. Add the egg.
5. Beat until well mixed.
6. In a separate bowl mix together the flour, baking powder, and salt. 
7. Add half the milk to the creamed butter mixture.
8. Add half the flour mixture to the creamed butter mixture.
9. Add the remaining milk to the creamed butter mixture.
10. Add the remaining flour mixture to the creamed butter mixture.
11. Stir until the batter is smooth.
12. Blend in the chopped cherries.
13. Place the batter into a greased and floured 9x5x3-inch bread loaf pan.
14. Bake at 350° for 55-60 minutes.
15. Let stand overnight before slicing.