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1
Preheat oven to 350u00b0F.
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2
Spray loaf pan with nonstick cooking spray. Set aside.
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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.
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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.
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5
Fold in chopped cherries and walnuts and pour batter into loaf pan.
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6
Pro tip: Looking to offset the sweetness of the bread? Use fresh/frozen tart cherries instead of maraschino cherries.
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7
Bake bread on middle rack until toothpick inserted in center comes out clean, 55-65 minutes.
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8
Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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9
Check to see that bread is done. Remove from oven or add time as needed.
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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.
