Best Dried Cherry Almond Bread Recipes

DRIED CHERRY-ALMOND BREAD

Dried Cherry-Almond Bread image

Enjoy this sweet bread loaf made using dried cherries and almonds.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 13

Ingredients

1 1/2 cups boiling water
2 bags (5 oz each) dried cherries
1 cup packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk

Steps:

In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well blended. Beat in eggs and 1/2 teaspoon almond extract until mixture is smooth. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries; mixture will be thick. Spoon into pan.
Bake 60 to 70 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 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.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g

DRIED CHERRY ALMOND BREAD

Dried Cherry Almond Bread image

This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking, & makes for a festive holiday loaf. Preparation time does not include time needed for loaf to cool completely.

Provided by Sydney Mike

Categories Quick Breads

Time 1h50m

Yield 1 9-inch loaf, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups boiling water
2 (5 1/2 ounce) bags dried cherries
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 teaspoon milk (or more)

Steps:

FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
Stir in almonds & cherries, then pour into prepared loaf pan.
Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
Wrap tightly & store at room temperature.
When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

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