Sweet Soft Cherry Bread with Cherry-Almond Glaze


This bread is delicious! It really is very good! My husband loved it too. Again, it was a super easy recipe with fantastic results. These are stunning!! Love that soft pink, it’s the perfect recipe for a girl’s night or fundraiser. The combination of cherry and almond sounds amazing.   

This is a soft, sweet, and easy quickbread to make. It’s perfect for Valentine’s Day, Easter, Mother’s Day, baby or bridal showers, and would be so pretty for a brunch. 

INGREDIENTS:
   Cherry Bread
  • one 10-ounce jar maraschino cherries, divided
  • 2 tablespoons all-purpose flour
  • 1 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • cherry juice, reserve 1/4 cup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

   Cherry-Almond Glaze
  • 1/4 cup reserved cherry juice
  • 1 teaspoon almond extract
  • about 1 1/2 cups+ confectioners’ sugar

To see directions and complete recipes visit Sweet Soft Cherry Bread with Cherry-Almond Glaze @ averiecooks.com



Comments

Post a Comment

Popular posts from this blog

Twix Cookies

Image
These were delicious. Big hit with everyone at the party I was at! I added a few tbs of heavy cream to the caramel, this kept it softt. My Family love them! No trouble with the caramel or the chocolate! Just need to move quickly with putting the caramel on the cookies because it will harden if you procrastinate. The shortbread is divine and could easily stand on its own. This is a keeper!! I melted the kraft carmels with evaporated milk instead of water ( it was left over from making fudge). I put the melted Carmel in a disposable piping bag with a tube tip, worked very slick. I pretty much love any candy bar that has caramel in it.  I would have to say that my all time favorite is a Milky Way but a Twix candy bar runs a close second.  So if you like caramel too, you are going to love these cookies. Get the full recipe and instructions here >>  Twix Cookies @ thisgrandmaisfun.com
Read more

The Most Amazing Chocolate Cake

Image
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you've been dreaming of! I made this cake yesterday. Absolutely wonderful! I think next time I’ll freeze one of the layers and just make a 2 layer. Might be nice to have a layer on hand sometime. The 3 layer is really big! Everyone loved the cake. Wouldn’t change a thing. Definitely follow her instructions on buttering/dusting the pans. I only did it on one and then sprayed the other 2 pans to see what would happen. Nothing tragic, but the sprayed pans didn’t come out as easily and had more of a crusty edge. Still delish. This was in fact the most amazing chocolate cake. People kept eating about half of their slices and “putting it away for later”. They called it really good but a bit rich. I must not have a rich threshold. I wanted another slice and so did my cho
Read more

Cheesecake Bites

Image
Bringing it to a dinner as a tiny-bites dessert will please everyone who has a tendency to overeat. But it will be rich and flavorful!  Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good! There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate. I promise you these will be the first treat to go at a party! Ingredients:     For the crust 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks) 5 tablespoons (70 g) unsalted butter, melted and cooled     For the filling 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version) 1/8 teaspoon kosher salt 2 tablespoons (18 g) cornstarch (or
Read more