Thursday, July 25, 2013

Recipe--Cherry Almond Quick Bread

The thought occured to me that maybe you all would like to try the Cherry Almond Quick Bread recipe that I entered in the Tippecanoe County Home and Family Arts Open Show this year.  Here it is:

Cherry Almond Quick Bread

1 C sugar
1/2 C butter, softened
2 eggs
1 t almond extract
2 C all-purpose flour
1 t baking soda
1/2 t salt
1 C buttermilk
1 C chopped almonds
1-6 oz jar maraschino cherries, drained and chopped

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 9-in. x 5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack. 

Yield1 loaf.


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