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Cherry Almond Bread — 12 Comments

    • I haven’t tried adding maraschino cherries, but they might make a good addition. I’d try half a cup of chopped, drained cherries.

      If you were thinking of replacing the cherry preservers with maraschino cherries, that would not work. The bread needs the sugar and liquid in the preserves.

      • I was able to use fresh sour cherries that were previously frozen and thawed. (I have this huge cherry tree in my yard in which I’m always looking for recipes to use them in.) Anyway, what I did was make them into my own cherry “preserve” by subbing a cherry pie filling recipe instead since cherries get cooked that way. The end result was bread that turned out beautifully! To make the cherry “preserve” (for those who might want to try it) I used 4 cups of frozen cherries, thawed (do not drain) plus 1/2 cup water. Cook for 10 minutes. In the meantime, in a separate bowl stir together 1 and 1/4 cups sugar and 3 tablespoons tapioca (I used Kraft Minute Tapioca) and then add to cherry mixture until thickened (about 15 to 20 minutes) on medium heat. Remove from heat and add 1/2 tsp. cinnamon and 1 tsp. almond extract. Cool. This recipe makes enough “preserve” for 5 bread loaves or one cherry pie. (I froze rest in 4 small containers for later.) Then follow the rest of recipe as stated above except I used the regular bread setting and medium crust, not light. My bread turned out so good and I couldn’t have been happier!!! Thank you for a great recipe that only needed a slight tweaking.👍

  1. I made this and there wasn’t nearly enough cherry for me. In fact although the half cup of preserves had many whole cherries the mixer did quite well mixing them into nothing. I don’t think there was even a hint of cherry flavor. But I have plenty of preserves to put on top.

  2. Thank you Marsha; I am also going to try this with cranberry preserves (and probably orange extract instead of almond), which I thought might make good turkey sandwiches.

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