Very Cherry Nut Bread | Midwest Living

Very Cherry Nut Bread

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Very Cherry Nut Bread

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  • Makes: 16 servings
  • Yield: 1 loaf
  • Prep 15 mins
  • Bake 1 hr

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups milk
  • 3 tablespoons cooking oil
  • 1/2 teaspoon almond extract
  • 1 10 - ounce jar (1 cup) maraschino cherries, well drained and coarsely chopped
  • 2/3 cup chopped almonds


  1. Lightly grease a 9x5x3-inch loaf pan and set aside.
  2. In a large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder, and salt. In a small bowl, stir together egg, milk, cooking oil, and almond extract until well combined.
  3. Add egg mixture to flour mixture all at once. Stir until just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.
  4. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in loaf pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Nutrition Facts

(Very Cherry Nut Bread)

Servings Per Recipe 16, cal. (kcal) 197, chol. (mg) 15, sodium (mg) 163, carb. (g) 32, Fat, total (g) 6

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