This bread recipe is one similar to the one I use to make in the seventies. I tried it and was surprised how good it tasted. It holds together well, and is just the right size when you want a smaller sandwich with a bowl of warm soup. It also packs well in a lunch bag, which is a big PLUS!!! It is also great for small loaves to be served at a dinner party. This recipe makes 7 10 1/2 ounce soup can loaves.

Ingredients:

1 cup unsalted butter, room temperature(2 sticks)

2 cups granulated sugar

3 eggs

3 cups plus 1 Tbs all-purpose flour(divided)

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground allspice

1 cup dried tart cherries or maraschino cherries, cut into peices(see note)

1 cup almonds or other nuts toasted and chopped(see note)

1 cup buttermilk

1 cup applesauce

Directions:

1. Preheat oven to 325 degrees. 2.  Prepare 7 soup cans(10 1/2 ounce size) by cutting partchment paper to line just the sides(NOT THE BOTTOM). Spray insides of cans with nonstick cooking spray and then line with parchment paper. 3. In a large bowl cream butter and sugar well. Add eggs one at a time and mix well. 4. Mix 3 cups flour, baking soda, salt, cinnamon, allspice,together and stir into egg mixture. 5. Toss the cherries and almonds with the remaining Tbs of flour. Add buttermilk, applesauce,  cherries and almonds; mix just until everything is combined. 6. Fill cans 2/3s full with batter and arrange on a baking sheet. Bake for about 60 minutes or until golden brown in color, and skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters. NOTES: 1. You can also use fresh of fros=zen cherries. 2. To toast nuts, spread on a baking sheet and bake at 350 degree oven for 5 to 8 minutes or until the start to brown.