makes two-three loaves
3½ c flour
2 tsp baking soda
1 tsp kosher salt
½ tsp cinammon
1½ c brown sugar
1 c buttermilk*
1 c chopped pecans or walnuts
1 c dried cherries
*I used fresh buttermilk, which is actually quite thin (consistency similar to skim, or non-fat milk). If you are using regular buttermilk you may need to adjust the quantity, using more to get a thick batter consistency.
1. Preheat oven to 325°F. Grease two 4x8 loaf pans or one 5x9 pan (you may have too much batter - so have a mini loaf pan on hand just in case: breakfast for one!)
3. In a large bowl, beat eggs. Add sugar and beat until combined.
4. Alternating with buttermilk, add flour to egg mixture and stir until just combined. Stir in nuts and cherries.
5. Bake about 45-50 minutes, or until toothpick inserted in bread comes out clean.