Cherry Bread With Almonds Recipes

CHERRY BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.

CHERRY/ALMOND QUICK BREAD

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.

TART CHERRY ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a loaf pan. In bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat together butter and 1 cup sugar. Add eggs and mix well. Stir in buttermilk and almond extract. Stir in flour mixture. Add cherries and stir into batter. Spread batter in prepared pan. Prepare topping by mixing sugar and sliced almonds in a small container. Sprinkle over top of batter. Bake for 70 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto cooling rack.

CHERRY ALMOND BREAD (BREAD MACHINE)

Steps:

• Add ingredients to the bread machine pan in the order suggested by the manufacturer.
• Use the basic/white bread cycle and the light or medium crust color setting.
• Remove bread from pan; cool on wire-rack.
• To toast almonds: Spread in a shallow baking pan large enough to accommodate a single layer.
• Bake the almonds at 350 F for 6 to 12 minutes or until golden brown; stir a couple of times and check often or they will burn.
• Cool before adding to your bread machine!

CHERRY VERY! ALMOND BREAD

Steps:

• Lightly grease a 9x5x3-in. loaf pan and set aside.
• In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.
• In small bowl, stir together egg, milk, cooking oil and almond extract 'til well combined.
• Add egg mixture to dry mixture all at once. Stir 'til just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.
• Bake in a 350ºF. oven 1 hour or 'til a wooden toothpick inserted near center comes out clean.
• Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack.
• Wrap and store overnight before slicing.

CHERRY BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
• Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
• Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

EASY CHERRY BREAD RECIPE

Steps:

• Preheat the oven to 350ºF. Spray a 9"x5" loaf pan with cooking spray, or grease with shortening, then dust with flour.
• In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
• In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
• Pour the bread batter into the prepared pan. Bake for 50-55 minutes***. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Whisk until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. If you spread the glaze on while the bread is still warm, it will melt and run off.
• Slice and serve. Store any leftovers at room temperature in an airtight container. The bread freezes well, too.

GLUTEN FREE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
• If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
• Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
• Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
• Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.