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Maraschino Cherry Almond Bread

 Maraschino Cherry Almond Bread
Pretty bits of maraschino cherries peek out of every piece of this bread, turning its moist interior bright pink. The recipe, from a special friend, makes such a lovely loaf. Smooth on some almond butter and enjoy it morning, noon and night.
12 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 1 jar (10 ounces) maraschino cherries
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup slivered almonds
  • 1/2 cup butter, softened
  • 1 tablespoon slivered almonds, finely chopped
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • Drain cherries, reserving juice; add enough water to juice to measure
  • 1/2 cup. Cut cherries into quarters; blot dry and set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder and salt; gradually add to
  • creamed mixture alternately with reserved juice. Fold in cherries
  • and almonds.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 50-60 minutes or until a toothpick inserted near the center comes

2 of 2

Maraschino Cherry Almond Bread (continued)

Directions (continued)

  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • In a small bowl, combine the almond butter ingredients. Serve with
  • bread. Yield: 1 loaf (12 slices, 1/2 cup almond butter).
Nutritional Facts: 1 serving (1 slice) equals 331 calories, 19 g fat (10 g saturated fat), 76 mg cholesterol, 297 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.