Cherry Bread
Ingredients:
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup 2% milk
- 1/2 cup canola oil (or vegetable or melted coconut oil)
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jars (10 ounces each) maraschino cherries
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 2 1/2 tablespoons maraschino cherry juice
- 1/2 teaspoon almond extract
Instructions:
- Begin by preheating your oven to 350ºF (175ºC). Prepare a 9″x5″ loaf pan by spraying it with cooking spray or greasing it with shortening, then lightly dusting it with flour.
- In a medium bowl, mix together the granulated sugar, milk, oil, egg, and almond extract until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just blended.
- Drain the maraschino cherries, saving the juice for the glaze. Coarsely chop the cherries using a food processor or a knife. Fold the chopped cherries gently into the batter.
- Transfer the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, melted butter, cherry juice, and almond extract in a small bowl until smooth.
- Once the loaf is completely cool, drizzle the glaze over the top. Wait until the loaf has cooled to add the glaze; otherwise, it will melt and drip off.
- Slice, serve, and enjoy. Store any leftovers in an airtight container at room temperature. The loaf can also be frozen for later enjoyment.