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Maraschino Cherry Almond Bread Recipe

Maraschino Cherry Almond Bread Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:12 servings


  • 1 jar (10 ounces) maraschino cherries
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon 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 almond extract


  • 1. Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.
  • 2. 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.
  • 3. 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 out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 4. 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.