Our family is throwing a big party for Grandpa Bill’s 90th Birthday this weekend and we’ve been baking like crazy. We’re anticipating at least 100 people, so you can imagine the list of goodies we’ve made! This Cherry Almond Bread has been on the list and didn’t disappoint. It was very close to the Lion House recipe I saw in a cookbook, so I knew it was bound to be delicious. It was easy to make (even with 3 grumpy small children demanding attention) and keeps well for several days in the fridge, or even longer in the freezer. (Just save adding the glaze until serving.) Enjoy!
Glazed Cherry Almond Sweet Bread
Recipe Adapted from Averie Cooks
Bread
- one 10-ounce jar maraschino cherries, divided
- 2 tablespoons all-purpose flour
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup cherry juice, reserve 2 TBSP for glaze
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Cherry-Almond Glaze
- 2 TBSP reserved cherry juice
- 1 teaspoon almond extract
- 2/3 cup powdered sugar
- 3 TBSP softened butter
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
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