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Cherry-Almond Bread

Source of Recipe


Gold Medal, "Let's Bake!" [no. 30]






List of Ingredients



• 2-1/2 cups all-purpose flour
  
• 1/2 cup granulated sugar
  
• 1/2 cup packed brown sugar
  
• 1 cup buttermilk
  
• 1/4 cup vegetable oil
  
• 3 tsp baking powder
  
• 1 tsp almond extract
  
• 1/2 tsp salt
  
• 1/2 tsp baking soda
  
• 2 eggs
  
• 1/2 cup chopped maraschino cherries, drained
  
• 1/2 cup slivered almonds
  






Instructions



1. Heat oven to 350 degrees (F). Grease the bottom only of one 9x5x3-inch loaf pan or two 8-1/2" x 4-1/2" x 2-1/2" loaf pans.
   
   
2. Beat all ingredients except cherries and almonds in a large bowl with electric mixer on low speed for 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in cherries and almonds. Pour into prepared pan.
   
   
3. Bake 9-inch loaf 55 to 60 minutes; 8-inch loaves 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
   
   Makes 1 loaf (24 slices),
   or 2 loaves (20 slices each).