sweet soft cherry bread with cherry-almond glaze
Obtained online. http://www.averiecooks.com/2014/02/sweet-soft-cherry-bread-with-cherry-almond-glaze.html
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yield
serving(s)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For sweet soft cherry bread with cherry-almond glaze
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110-ounce jar maraschino cherries, divided
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2 Tbspall-purpose flour
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1 3/4 call-purpose flour
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1 cgranulated sugar
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2 tspbaking powder
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pinch salt, optional and to taste
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2 lgeggs
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1/2 ccanola or vegetable oil
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cherry juice, reserve 1/4 cup
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1 tspalmond extract
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1 tspvanilla extract
- FOR THE CHERRY-ALMOND GLAZE
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1/4 creserved cherry juice
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1 tspalmond extract
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1 1/2 cconfectioners' sugar
How To Make sweet soft cherry bread with cherry-almond glaze
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1Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. Recipe may be baked in one 9x5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly. Cherry Bread - Remove cherries from jar and place on a cutting board. Roughly chop them.Cherry Bread - Remove cherries from jar and place on a cutting board. Roughly chop them. In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside. In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
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2Pour wet mixture over dry ingredients and stir to combine; don't overmix. Batter will be very thick. Lightly fold in the chopped cherries. Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal. Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
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3Cherry-Almond Glaze - In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners' sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
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