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CHERRY
ALMOND BREAD
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 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup chopped maraschino cherries, drained
1/2 cup slivered almonds
Heat
oven to 350°F. Grease bottom only of
1 loaf pan, 9 x 5 x 3 inches, or 2 loaf
pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
Beat
all ingredients except cherries and almonds
in large bowl with electric mixer on low
speed 15 seconds. Beat on medium speed 30
seconds, scraping bowl constantly. Stir
in cherries and almonds. Pour into pan.
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Bake
9-inch loaf 55 to 65 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 from 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).
1
Slice: Calories: 130 (Cal. from fat: 35), Fat:
4g (Saturated: 1g), Cholesterol: 0mg, Sodium:
50mg, Carbohydrate: 21g, Protein: 3g.
[Gold
Medal, Let's Bake! no.30]
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