SWEET SOFT CHERRY BREAD WITH CHERRY-ALMOND GLAZE RECIPE - (4.4/5)
Provided by NailCandy
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. Recipe may be baked in one 9x5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly. Remove cherries from jar and place on a cutting board. Roughly chop them. Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside. In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside. In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine. Pour wet mixture over dry ingredients and stir to combine; don't overmix. Batter will be very thick. Lightly fold in the chopped cherries. Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal. Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze. Cherry-Almond Glaze - In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners' sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the 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. Do not glaze bread until ready to serve if you plan on storing long-term.
DRIED CHERRY-ALMOND BREAD
Enjoy this sweet bread loaf made using dried cherries and almonds.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
- In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well blended. Beat in eggs and 1/2 teaspoon almond extract until mixture is smooth. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries; mixture will be thick. Spoon into pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour.
- In small bowl, mix glaze ingredients until smooth. Drizzle over cooled bread. Wrap tightly; store at room temperature. Cut loaf into 12 slices; cut each slice in half.
Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g
CHERRY/ALMOND QUICK BREAD
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
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.
CHERRY BREAD WITH ALMONDS
Fruity, nutty, sweet. You can't beat this sweet cherry and almond bread. My guests love it! Be sure to make the day before and store overnight before serving.
Provided by KONWAL
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 9h55m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Cholesterol 17.5 mg, Fat 8.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 258.8 mg, Sugar 18.9 g
DRIED CHERRY ALMOND BREAD
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
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.
CHERRY VERY! ALMOND BREAD
This is a perfect recipe for those who always wish for more cherries. How can you go wrong with cherries and almonds?
Provided by Annacia
Categories Quick Breads
Time 1h25m
Yield 19 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 177.2, Fat 5.7, SaturatedFat 0.9, Cholesterol 13.4, Sodium 158.9, Carbohydrate 28.5, Fiber 1.3, Sugar 14, Protein 3.6
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