Dried Cherry Almond Bread |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking, & makes for a festive holiday loaf. Preparation time does not include time needed for loaf to cool completely. Ingredients:
1 1/2 cups boiling water |
2 (5 1/2 ounce) bags dried cherries |
1 cup brown sugar, packed |
1/2 cup unsalted butter, softened |
2 eggs |
1/2 teaspoon almond extract |
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups slivered almonds |
1/2 cup powdered sugar |
1/4 teaspoon almond extract |
1 teaspoon milk (or more) |
Directions:
1. FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
2. Preheat oven to 325 degrees F, then spray a 9 x5 loaf pan with with a baking-spray-with-flour.
3. In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
4. 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.
5. Stir in almonds & cherries, then pour into prepared loaf pan.
6. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
7. 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.
8. FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
9. Wrap tightly & store at room temperature.
10. When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.
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