Cherry Almond Bread Bread Machine Recipes

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.

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 ALMOND BREAD (ABM)

Steps:

• Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tart red cherries and almonds with flour.
• Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting. Do not use delay cycle.

CHERRY ALMOND PULL-APART BREAD

Steps:

• Place 3 tablespoons butter in a small bowl. In another bowl, combine the sugar and cinnamon. Dip 10 frozen dough rolls in butter, then roll in cinnamon-sugar. Place in a greased 10-in. fluted tube pan. Sprinkle with half of the almonds and cherries., Repeat with remaining rolls, almonds and cherries. Combine corn syrup and remaining butter; pour over cherries. Cover and refrigerate overnight., Remove from the refrigerator. Cover and let rise until almost doubled, about 2 hours. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

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.