Cherry-Almond Bread
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped almonds
10 oz. jar maraschino cherries, drained and chopped
1 tsp. almond extract
Heat oven to 350. In a large bowl, cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour baking soda, and salt. Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almost extract. Pour batter into a greased and floured loaf pan and bake 55-60 minutes, testing for doneness with a toothpick. Remove from pan and cool on a wire rack. Yield: 1 loaf of bread
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped almonds
10 oz. jar maraschino cherries, drained and chopped
1 tsp. almond extract
Heat oven to 350. In a large bowl, cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour baking soda, and salt. Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almost extract. Pour batter into a greased and floured loaf pan and bake 55-60 minutes, testing for doneness with a toothpick. Remove from pan and cool on a wire rack. Yield: 1 loaf of bread
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