Pumpkin Cherry Bread

Name: Pumpkin Cherry Bread
Prep time: 1 h 5 min
Yield: Serves 2
Ingredients: 3 cups sugar; 1/2 cup butter; 4 eggs; 1 can pumpkin purée (15 oz.); 1 teaspoon vanilla; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon nutmeg; 2 teaspoons cinnamon; 1 cup [[Chukar® Tart Cherries]]; 1 cup chopped walnuts or pecans (optional); Orange juice or water, for soaking

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1 hour 5 minutes

Serves 2

Ingredients

3 cups sugar
1/2 cup butter
4 eggs
1 can pumpkin purée (15 oz.)
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1 cup Chukar® Tart Cherries
1 cup chopped walnuts or pecans (optional)
Orange juice or water, for soaking

Directions

Pre-heat oven to 350° F.
Place cherries in a bowl and pour orange juice or warm water over the top.
Allow the cherries to plump for about 15 minutes before draining.
Meanwhile, beat together the sugar, butter, oil, and eggs. Mix well.
Add pumpkin purée and vanilla. Mix.
Add dry ingredients (flour, baking soda, baking powder, salt, nutmeg, and cinnamon) to the pumpkin mixture.
Stir together gently and fold in drained tart cherries and chopped nuts (if desired).
Pour into two greased full-size loaf pans.
Bake at 350°F for 60 minutes or until top is firm and bread is golden brown.