DRIED CHERRY-ALMOND BREAD
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
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
CHERRY ALMOND SKILLET SHORTBREAD
Provided by Trisha Yearwood
Categories dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
- In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
- Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
- Bake until slightly brown on top, about 35 minutes.
- Cool the shortbread in the skillet. When cool, cut into wedges.
APRICOT-ALMOND GIFT BREAD
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Provided by Susan G. Purdy
Categories Brunch Breakfast Dessert Bake Cake Bread Food Processor Dried Fruit Almond Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 large loaf or 3 baby loaves
Number Of Ingredients 19
Steps:
- Pan preparation:
- Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
- Make bread:
- Position rack in center of oven. Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
- In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
- Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
- Make icing:
- To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
- Cooks' Note
- Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
- If baking at 5,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
- If baking at 7,000 feet:
- Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
- If baking at 10,000 feet:
- Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.
CHERRY/ALMOND QUICK BREAD
This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
DRIED CHERRY CAKE
Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
Provided by Judy Taubert
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
- Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 37.2 g, Cholesterol 16.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 154.1 mg, Sugar 23.3 g
DRIED CHERRY ALMOND BREAD
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
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.
APPLE, DRIED CHERRY AND ALMOND LOAF
Provided by Food Network
Time 1h25m
Yield 12 slices
Number Of Ingredients 13
Steps:
- Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
- Preheat an oven to 350 degrees F.
- Lightly grease and line the loaf pan with parchment paper, and set aside.
- Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
- Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.
CHERRY ALMOND BREAD (BREAD MACHINE)
This bread has a fantastic nutty flavor. Biting into a dried cherry is like a little taste of heaven. It reminds me of the specialty breads I buy from a local breadmaker, Montana Mills... but a lot cheaper! I found this online, where it was posted by Tony van Roon. He also recommends trying it with canned cranberries, although I haven't done that myself because I like it just the way it is.
Provided by Kree6528
Categories Yeast Breads
Time 3h10m
Yield 1 1.5 lb loaf
Number Of Ingredients 10
Steps:
- Add ingredients to the bread machine pan in the order suggested by the manufacturer.
- Use the basic/white bread cycle and the light or medium crust color setting.
- Remove bread from pan; cool on wire-rack.
- To toast almonds: Spread in a shallow baking pan large enough to accommodate a single layer.
- Bake the almonds at 350 F for 6 to 12 minutes or until golden brown; stir a couple of times and check often or they will burn.
- Cool before adding to your bread machine!
Nutrition Facts : Calories 2012.5, Fat 48.8, SaturatedFat 17.1, Cholesterol 280.5, Sodium 2623.6, Carbohydrate 326.3, Fiber 16.1, Sugar 19.9, Protein 64.9
DRIED TART CHERRY AND ALMOND MUFFINS
Categories Bread Mixer Fruit Breakfast Brunch Bake Back to School Orange Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
- Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.
CHERRY BREAD WITH ALMONDS
Fruity, nutty, sweet. You can't beat this sweet cherry and almond bread. My guests love it! Be sure to make the day before and store overnight before serving.
Provided by KONWAL
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 9h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
- Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
- Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Cholesterol 17.5 mg, Fat 8.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 258.8 mg, Sugar 18.9 g
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