Cherry Almond Bread

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Desserts

  • 1 (8 oz. jar Maraschino cherries

Found on therecipecritic.com

Description

Ingredients

• 1 c. sugar
• ½ c. vegetable or canola oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1½ tsp. almond extract
• 2¼ c. all-purpose flour
• 2 tsp. baking powder
• 1 (8 oz.) jar maraschino cherries, chopped, juice reserved
• powdered sugar, for garnish

Directions

• Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) two 8x4-inch loaf pans; set aside. In a large mixing bowl, cream sugar and oil; add eggs, vanilla and almond extract and beat well. In a separate bowl, whisk together flour and baking powder. Measure out ½ cup of the reserved maraschino cherry juice. If juice does not equal ½ cup, add enough water to make up the rest. Alternately add the flour mixture and cherry juice to the sugar mixture until it is just combined. Stir in the chopped cherries.
• Divide batter evenly between both loaf pans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Dust tops of bread with powdered sugar, if desired, slice and serve. Makes: 2 loaves.