Heat
the oven to 350°
F. Grease a 9 x
5-inch loaf pan with butter.

In
the bowl of a food processor, fitted with a steel blade, pulse the butter and
flour until the butter is incorporated and there are no pieces bigger than a
small pea. Add the brown sugar, baking powder, baking soda and salt and pulse
briefly, just to combine the ingredients.

In
another bowl, beat together the milk, orange zest and egg. Pour into the dry
ingredients, mixing just enough to moisten; do not beat and do not mix until
the batter is smooth. Fold in the carrots, dried cherries and the nuts, then
pour and spoon the batter into the loaf pan. Bake for about an hour, or until
the bread is golden brown and a toothpick inserted into the center comes out
clean. Cool on a rack for 15 minutes before removing.

Makes: 1 loaf