Nancy, I am glad the cherry bread was successful. Here is probably my vry favorite quick bread recipe:
LEMON NUT BREAD
1 pound butter
2cups sugar
6 eggs
5 cups flour
6 tablesoons lemon juicie
grated rind of one lemon
2 cups chopped white raisins
3 cups chopped pecans
1 teaspoon salt
1 teaspoon soda (dissolved in one tablespoon water)

Put raisins in cold water to separate. Then drain and chop.
Cream butter and sugar. Beat eggs in one at a time. Add other ingredients and mix well. Pour batter into 3 loaf pans that have been lightly greased. Bake at 250 degrees for 1 1/4 hours. This bread will keep indefinitely and is better after setting a day or two. Yield: 3 loaves

I prefer to use a very thin skinned lemon such as a Meyers and take the seeds out and grind the entire lemon up and use it in place of the lemon juicie. I quarter and freeze Meyers lemons so I will always have some available when I want to make this. I make a lot of this bread for gifts using the small loaf pans and get six loaves from this. Thought you would enjoy this one too.