- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped almonds
- 1 jar (6 ounces) maraschino cherries, drained and chopped
- In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack. Yield: 1 loaf.
Originally published as Cherry/Almond Quick Bread in Country Extra March 1992, p49
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Reviewed Nov. 17, 2009
"This is the best cherry/almond loaf that I have ever made! It is so moist and delicious. My family loved it."