Cherry And Almond Loaf 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 AND ALMOND LOAF

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
• Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
• Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.

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.

APPLE, DRIED CHERRY AND ALMOND LOAF

Steps:

• Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
• Preheat an oven to 350 degrees F.
• Lightly grease and line the loaf pan with parchment paper, and set aside.
• Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
• Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.

CHERRY ALMOND LOAF

Steps:

• Preheat oven to 375 degrees F.
• Grease an 8 x 4 inch loaf pan In one bowl, mix together the flour, ground almonds, salt and baking powder.
• In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy.
• Add the eggs, one at a time, beating well between each.
• Add the almond extract and mix.
• Add 1/2 the flour mixture and mix briefly.
• Add the rest of the flour mixture and beat just until you can no longer see any flour.
• Add the cherries and stir them through the mixture.
• Pour the batter into your prepared loaf pan, sprinkle sliced almonds on top, and bake for about 55 minutes or until a cake tester comes out clean when inserted into the center.
• If the loaf begins to brown too much before it has completed baking, cover it loosely with aluminum foil.
• Cool 15 minutes before removing the loaf from the pan.

CHERRY LOAF

Steps:

• In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
• Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.

CHEERY CHERRY LOAF

Steps:

• Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

CHERRY ALMOND LOAF

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Grease an 8 x 4 inch loaf pan In one bowl, mix together the flour, ground almonds, salt and baking powder.
• 3. In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy. Add the eggs, one at a time, beating well between each. Add the almond extract and mix. Add 1/2 the flour mixture and mix briefly. Add the rest of the flour mixture and beat just until you can no longer see any flour. Add the cherries and stir them through the mixture.
• 4. Pour the batter into your prepared loaf pan and bake for about an hour or until a cake tester comes out clean when inserted into the center. Cool 15 minutes before removing the loaf from the pan. 8 points per serving

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.