Cherry Almond Bread
Servings: 1 loaf
Ingredients
- 1 (10 oz.) jar maraschino cherries reserve liquid, divided
- 2 T. all-purpose flour
- 1 3/4 c. all-purpose flour
- 1 c. granulated sugar
- 2 tsp. baking powder
- 1 pinch salt
- 2 eggs
- 1/2 c. vegetable oil
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- CHERRY ALMOND GLAZE :
- 1/4 c. reserved cherry liquid
- 1 tsp. almond extract
- 2 c. confectioner's sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease and flour a 9x5-inch loaf pan; set aside.
- Remove cherries from the jar, reserve liquid. Place cherries on a cutting board and roughly chop them. Sprinkle with 2 tablespoons flour (this prevents them from sinking during baking) toss to coat evenly; set cutting board aside. Set jar with the cherry liquid aside.
- In a large mixing bowl, stir together 1 3/4 cups flour, sugar, baking powder and salt; set aside.
- In a small mixing bowl, whisk together oil, 1/4 cup reserved cherry liquid, almond extract, and vanilla extract.
- Pour wet mixture over dry ingredients and stir to combine; don't over mix. Batter will be very thick. Lightly fold in the chopped cherries, reserving a few to place on top.
- Pour batter into the prepared pan, smoothing the top lightly with a spatula. Strategically place a few cherries on top for visual appeal.
- Bake for about 40 minutes, or until bread is domed and springy to the touch. Allow bread to cool in the pan for about 15 minutes before removing; finish cooling completely on a rack. While bread cools, make the glaze.
- CHERRY ALMOND GLAZE: In a medium bowl, combine 1/4 cup reserved cherry liquid, almond extract, about 1 cup confectioners' sugar, whisk to combine until smooth and satiny. Add more sugar until desired consistency is reached.
- Glaze the bread prior to serving. Spread left-over glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months.
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