Apple Dried Cherry And Almond Loaf Recipes

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CHERRY/ALMOND QUICK BREAD



Cherry/Almond Quick Bread image

This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 10

1 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped almonds
1 jar (6 ounces) maraschino cherries, drained and chopped

Steps:

  • In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

DRIED CHERRY ALMOND BREAD



Dried Cherry Almond Bread image

This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking, & makes for a festive holiday loaf. Preparation time does not include time needed for loaf to cool completely.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h50m

Yield 1 9-inch loaf, 24 serving(s)

Number Of Ingredients 13

1 1/2 cups boiling water
2 (5 1/2 ounce) bags dried cherries
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 teaspoon milk (or more)

Steps:

  • FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
  • Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
  • In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
  • Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
  • Stir in almonds & cherries, then pour into prepared loaf pan.
  • Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
  • Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
  • FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
  • Wrap tightly & store at room temperature.
  • When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

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