Cherryalmond Quick Bread Food

ALMOND TEA BREAD

Almond Tea Bread image

My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. -Kathleen Showers, Briggsdale, Colorado

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

Ingredients

1 can (8 ounces) almond paste
1/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups fresh pitted cherries or blueberries
3 cups all-purpose flour, divided
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk

Steps:

In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

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

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