Cherry Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 18, 2012
This was a seemingly easy bread. However that being said, it did not turn out like I thought. It tasted great, but was too much for one loaf. I will have to try again and use 2 pans to see how it turns out next time. It tasted great, not very pretty.
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Reviewed: Aug. 31, 2011
i don't think it had much of a cherry taste, it also took more than an hour to cook it looked a little burnt and i had trouble mixing the shortening it didn't mix well. thank you
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Cooking Level: Expert

Home Town: Hamilton, Ohio, USA

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Reviewed: Mar. 13, 2011
I too had problems with this recipe. I did all the recipe said but I cut up the cherries and baked at 350 instead of 325. It took 1 1/2hours to bake and because of the long baking time it turned out to be a brick. I was very disappointed in this recipe.
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Photo by J. Solomon

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA
Living In: Baltimore, Ohio, USA

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Photo by pomplemousse
Reviewed: Jul. 5, 2009
This bread needs a lot of tweaking in my opinion. I know ovens are different, so 325 might work in someone else's oven, but this did not work in mine at all. 350 for an hour could've worked, but 325 for an hour--forget about it! It had to bake for 1 1/2 hours before this bread came clean and was finally done. If I try this again, I'll do 350 and check at 45 minutes. It came out chewier than I like, and I think those cherries need coated in flour before going in the batter. They all sank to the bottom. I'd also cut up the cherries next time--I don't think the recipe said to do that, did it? Bf and I also didn't think the bread had much cherry flavor except when you bit into a cherry. I'd nix the milk and do the 1/2 c of cherry juice for a total of 3/4 c of cherry juice. If I try this again, I'll do my tweaks and see what I think. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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