Cherry Almond Loaf (Printable Version)
# What You'll Need:
→ Cherry Bread
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon almond extract
03 -
1/4 cup cherry juice set aside from the jar
04 -
1/2 cup canola or vegetable oil
05 -
2 large eggs
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1 pinch salt if you want
07 -
2 teaspoons baking powder
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1 cup granulated sugar
09 -
2 tablespoons all-purpose flour
10 -
1 3/4 cups all-purpose flour
11 -
1 jar (10 oz) maraschino cherries, split up
→ Cherry-Almond Glaze
12 -
1 1/2 cups powdered sugar (add more if needed)
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1 teaspoon almond extract
14 -
1/4 cup of the set-aside cherry juice
# Steps to Follow:
01 -
Spread all that yummy glaze over your cooled loaves, or drizzle it on top if you’re feeling fancy. If you want, put some glaze in between slices for a real treat.
02 -
Mix up the 1/4 cup cherry juice you kept, almond extract, and 1 cup powdered sugar in a bowl. Keep stirring and add more sugar until it’s thick enough to smear on the bread.
03 -
Let the loaves hang out in their pans on a cooling rack for 15 minutes. Then, pop them out and wait for them to cool down all the way.
04 -
Scoop your batter into the loaf pans, smooth it out on top, and toss some extra cherries on if you want. Bake for about 40 minutes until the tops puff up and bounce back. Check with a toothpick—just crumbs, not wet.
05 -
Gently stir in the flour-covered cherries so they’re all over the batter.
06 -
Add the wet stuff to the dry and mix slow. Don’t keep mixing—stop once it all comes together and looks thick.
07 -
Crack eggs in a small bowl and beat them up a little. Now pour in the oil, all the cherry juice (except for the 1/4 cup you saved), almond extract, and vanilla. Whisk it all up.
08 -
In your big bowl, throw in 1 3/4 cups flour, sugar, baking powder, and a bit of salt if you want. Whisk it together till mixed up.
09 -
Pull out the cherries from the jar and chop them up rough. Dust them with 2 tablespoons flour. Give them a gentle shake so the flour sticks, and make sure to keep the cherry juice separate from this.
10 -
Set your oven to 350°F. Spray two 8×4 pans with baking spray that has flour in it, or grease and flour the pans yourself. Put them to the side.
# Additional Tips:
01 -
Keep your bread wrapped up at room temp for 5 days or stick the unglazed loaves in the freezer for up to 6 months. Put the glaze on only when you’re about to eat if you want to store them.