Bread/ Recipes

Dried Cherry Almond Bread

Prep Time: 30 minutes
Bake Time: 60-80 minutes
Makes 1 loaf (12-24 slices)

1 1/2 cups boiling water
2 bags (5.5 oz) dried cherries (or other dried fruit)
½ cup packed brown sugar
2 eggs
½ tsp almond extract
1 ¾ all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 ½ cups slivered almonds

Glaze Ingredients:
½ cup powdered sugar
¼ tsp almond extract


Heat oven to 325 degrees. In a medium bowl, pour boiling water over cherries; or dried fruit. Let stand 20 minutes, then drain. Pat fruit dry with paper towels. Spray 9×5 inch loaf pan with baking spray.

In a large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well mixed. Beat in eggs and almond extract. Stir in flour, baking powder, and salt just until just dry ingredients are moistened. Stir in almonds and cherries (or dried fruit). Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour.

In a small bowl, mix glaze ingredients until smooth. Drizzle over cooled bread. Wrap tightly; store at room temperature. Cut loaf into 12 slices; cut each slice in half.

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