Cherry/Almond Quick Bread Recipe

4.5 4 4
Cherry/Almond Quick Bread Recipe
Cherry/Almond Quick Bread Recipe photo by Taste of Home
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Cherry/Almond Quick Bread Recipe

Read Reviews
4.5 4 4
Publisher Photo
This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

Ingredients

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large 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

Directions

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 9x5-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

Nutritional Facts

1 slice: 233 calories, 11g fat (4g saturated fat), 43mg cholesterol, 235mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 5g protein.

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large 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
  1. 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 9x5-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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Reviews forCherry/Almond Quick Bread

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MY REVIEW
ellimeyer User ID: 8368044 258831
Reviewed Dec. 30, 2016

"Delicious! I've made it twice already. I used the original recipe the first time. The second time, I added all but 1/3 cup of the maraschino cherry juice to the batter, to give the bread an extra kick of cherry flavoring. I then made a glaze with powdered sugar, 1 cup of milk and the remaining cherry juice, and glazed the bread. It was delicious! Thanks for the recipe!"

MY REVIEW
DWare5883 User ID: 5884353 246759
Reviewed Apr. 7, 2016

"I used a little less almonds than what the recipe called for and there were still plenty. Really good."

MY REVIEW
teresasmommy09 User ID: 8268706 221129
Reviewed Feb. 22, 2015

"I took the almond slices out and it still came out amazing. My 5yr old daughter loves to pack this in her lunch. And as a snack on the weekends. Best recipe for cherry almond loaf ive ever made."

MY REVIEW
westerngal User ID: 4262395 41101
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."

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