Cherry Almond Bread
A delicious quick bread with a soft texture and a sweet almond flavor with bits of cherries throughout.
Servings: 16 servings
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (8-ounce) jar maraschino cherries, cherries chopped and the juice reserved
- powdered sugar, for dusting
Instructions
- Preheat oven to 325 degrees Fahrenheit. Spray two 8 x 4-inch loaf pans with nonstick cooking spray and line with parchment paper, leaving a 1-inch overhang on either side. Set aside.
- Add 1 cup granulated sugar and ½ cup vegetable oil to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to mix until combined.
- Add 2 large eggs, 1 teaspoon vanilla extract, 1 ½ teaspoons almond extract, and ½ cup of the reserved maraschino cherry juice (adding enough water to bring it to ½ cup if the juice alone is not enough) and mix until combined.
- In a separate bowl, whisk together 2 ¼ cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add the flour mixture to the sugar mixture and mix until combined.
- Stir in 1 (8-ounce) jar maraschino cherries, by hand.
- Divide the batter evenly between the two prepared loaf pans and bake for about 40-45 minutes or until a toothpick inserted in the center comes clean. Remove from oven and cool in pan for 10 minutes before inverting the loaves onto a cooling rack to finish cooling.
- Dust tops of loaves with powdered sugar, before slicing and serving.
Nutrition
Calories: 184kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 79mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 34IU | Calcium: 28mg | Iron: 1mg
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