Cherry Almond Bread Abm Food

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 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.

DRIED CHERRY ALMOND BREAD

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.

DRIED CHERRY-ALMOND BREAD

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.

CHERRY ALMOND BRAID

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside. , Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. , Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries.

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.