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Dried Cherry Almond Bread

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“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.”
READY IN:
1hr 50mins
SERVES:
24
YIELD:
1 9-inch loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
  2. Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
  3. In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
  4. 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.
  5. Stir in almonds & cherries, then pour into prepared loaf pan.
  6. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
  7. 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.
  8. FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
  9. Wrap tightly & store at room temperature.
  10. When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

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