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.
-
Total Time
Prep: 25 min. Bake: 50 min. + cooling -
Makes
1 loaf (12 slices, 1/2 cup almond butter)
Reviews
I used 16 oz of cherries and then 1 tsp of cherry extract instead of vanilla. I also didn't reserve any cherry juice and it still worked fine. I also skipped the almonds.
I have made this recipe at least 10 times and each time have been asked for the recipe! The only things I did differently were to use almond extract instead of vanilla, and omit the almonds completely (we have a nut allergy in the house). It has turned out WONDERFUL every time. The last time I made it, I made muffins with a cream cheese center and streussal topping! DELECTABLE!
If you omit the Almond and use walnut, and put in a 1/4 cup of sunflower oil and don't dry the maraschino cherries or cut them. Put them in whole and use the large jar of maraschino cherries, it's good. When you cut the bread the cherries are so much better.
I also followed this recipe exactly and agree with the other review that it is awful!! My bread didnt burn or stick to the pan but it was extremely dry and tasteless and I threw it away. Very disappointing especially since it was a "Contest Winner".
Mabye I did something wrong, but this was just awful...all around. The outside of the bread was burnt by the time the inside was cooked, and the bread was dry, and crumbly. Stuck to the pan horribly (even with a generous coating of nonstick baking spray). The only thing I can think of is that the cherry juice measured exactly 1/2 cup so I did not add any water. Either way, definitely will not be making again. I even let the bread sit overnight and it was worse the next day. Was disappointed, looked so pretty in the picture!
No comment left