Amaretto Nut Bread Recipes

Steps:

• 1. Preheat oven to 350^.grease bottoms only of 5(5x3-inch) mini loaf pans bake- 35-45 minutes or 2 (8x4-inch) loaf pans- bake 45-50 minutes.
• 2. Bread: Combine sugar and butter in large bowl; beat at medium speed until smooth and creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add milk. Beat until well mixed. Add dry ingredients and continue beating just until flour is moistened- like for muffins.
• 3. Gently stir in liqueur and cherries. Spoon batter evenly into prepared pans of your choice. --- Combine all topping ingredients in a small bowl; mix well. Sprinkle over batter. Bake in preheated oven according to times above or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to wire cooling rack. Brush with butter and brandy heated. Cool completely.

Steps:

• Preheat oven to 350 degrees.
• Beat egg whites until soft peaks form.
• Add 1 cup sugar gradually and beat until it holds stiff peaks.
• Set aside.
• Cream butter with remaining sugar.
• Add egg yolks,one at a time,beating well after each addition.
• Add flour in thirds,alternating with Amaretto.
• Mix well.
• Stir in vanilla and nuts.
• Fold in egg whites gently.
• Pour batter into 3 well greased 8x4 inch loaf pans.
• Bake for 1 hour or until done.

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

Steps:

• Sift dry ingredients. Cream sugar & butter. Add eggs. Stir in dry ingredients alternately with Amaretto. Fold in nuts & cherries. Pour into greased 9x5-inch loaf pan.
• Bake at 350°F for 1 hour.
• Glaze
• Mix ingredients together. Let stand until sugar dissolves. Poke holes in warm bread, and pour glaze over the top.

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• To make the Almond Confectioner's Sugar: place the nuts in the workbowl of a food processor with half of the confectioner's sugar; process until finely ground and fluffy.
• Add the rest of the sugar and process until a fine powder is created; use for dusting holiday breads and sweet rolls; you will need 1/4 cup for this recipe.
• Preheat the oven to 350°; coarsely chop the almonds and spread them evenly on a clean baking sheet.
• Bake until lightly toasted, about 5-7 minutes; remove from the oven and let cool.
• Place the ingredients, except the almonds, in the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the machine beeps, or between knead 1 and knead 2, add the almonds.
• Touch and press the dough with your fingers; it should be soft and pliable.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature; then dust with Almond Confectioner's Sugar before slicing.

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Steps:

• Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.