Almond Maraschino Cherry Nut Bread Recipes

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.

Steps:

• BREAD.
• Cream butter--add sugar gradually and beat till light and fluffy.
• Add eggs, one at a time beating after each.
• Sift flour, salt, and soda and add alternately with the sour cream.
• Add flavorings.
• Chop the cherries; cover them with a paper towel and press a little to absorb some of the juice so the batter won't be red; chop the walnuts.
• Add the cherries and walnuts by hand to the batter.
• Grease the pans with butter and then spray with cooking spray.
• Put batter into two loaf pans, or into a bundt pan if you want a cake.
• Bake at 350 degrees -- loaf pans for about 1 hours and a bundt pan for about 1 hour and 20 minutes or till done -- watch carefully as I don't like them to burn.
• Cool in pans for about 10 minutes and then remove and cool on rack.
• GLAZE.
• Mix till nice and smooth and drizzle over bread if you choose to.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup.
• Cut cherries into quarters; blot dry and set aside.
• In a big bowl, cream the butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice.
• Fold in the cherries and almonds.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine almond butter ingredients; serve with bread.

Steps:

• 1. Drain cherries, reserving juice. Add enough water to juice to measure 1/2 cup. Cut cherries into quarters (i used my cooking shears-easier than a knife!)blot dry and set aside.
• 2. In large mixing bowl cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt and gradually add to creamed mixture alternately with reserved juice. Stir in the cherries and almonds.
• 3. Pour into a greased bread loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.