Wednesday, September 17, 2014
Maraschino Cherry Bread
This time of the year I am usually making pumpkin or apple bread - but we are experiencing an unbelievable heat wave in Southern California. And I felt like making something fresh and light. So instead I woke up early and made this Maraschino Cherry Bread.
I love Maraschino Cherries!
3/4 cup sugar
1/2 cup milk
1/2 cup oil
2 cups flour
2 teaspoons baking powder
1/4 tablespoon salt
2 jars (10 ounces each) maraschino cherries
2 1/2cups powdered sugar
3 tablespoons melted butter
1/3 cup maraschino cherry juice
1/2 teaspoon almond extract
Preheat the oven to 350 degrees. Spray a 9" x 5" loaf pan with a non-stick cooking spray.
In a medium bowl stir together the sugar, milk, oil and egg. In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients.
Drain the maraschino cherries. reserve the juice to make the glaze and some Shirley Temples. Coarsely chop the cherries and gentley fold the cherries into the batter.
Pour the bread batter into the loaf pan and bake at 350 degrees for 50 to 55 minutes. A toothpick inserted into the middle of the bread should come out clean. Allow the bread to cool for at least a half hour and tuen it out on a wire rack.
Place some foil or wax paper under the wire rack. Combine the powdered sugar, melted butter, cherry juice and almond extract. Sttir until a thick glaze forms and spoon it over the Maraschino Cherry bread.
Let the glaze set and then slice the bread.
This is a wonderful bread to serve as an after school snack with a big glass of milk or a Shirley Temple!