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Festive amaretto fruit bread




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




1-3/4 cups ( 425 mL) all-purpose flour
2/3 cup ( 150 mL ) granulated sugar
1 tbsp ( 15 mL) baking powder
1/2 tsp ( 2 mL ) salt
1/2 cup ( 125 mL) coarsely chopped candied cherries
1/2 cup ( 125 mL) coarsely chopped glazed pineapple
1/2 cup ( 125 mL) chopped mixed peel
1/2 cup ( 125 mL ) toasted slivered almonds
1 egg
1 cup ( 250 mL) milk
1/4 cup ( 50 mL) vegetable oil
3 tbsp ( 45 mL ) amaretto liqueur or milk
1 tsp ( 5 mL) almond flavoring



Recipe



1. Preheat oven to 350F (180C). Grease a 9x5-inch(1.5-L) loaf pan. Measure flour, sugar, baking powder and salt into a bowl. Stir with a fork until blended. Make a well in centre. Chop and measure out cherries, pineapple, peel and almonds.

2. Beat egg with milk, oil, amaretto and almond flavoring until blended. Pour into centre of flour mixture. Immediately add cherries, pineapple, mixed peel and nuts. Stir just until dry ingredients are moistened. Batter will be lumpy. Spoon batter into pan. Smooth top.

3. Bake in centre of preheated oven until a knife inserted into loaf, right to pan bottom, comes out quite clean, from 1 hour and 5 minutes to 1 hour and 15 minutes. Store, covered, at room temperature for up to 3 days, or freeze.