Dried Cherry Mini Loaves
Perfect for gift giving, serve these nut breads with delicious cherry butter.
20 min.prep time
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup sugar
2 tablespoons firmly packed brown sugar
1 tablespoon honey
1 teaspoon vanilla
1 cup buttermilk**
1 cup toasted slivered almonds
1 cup dried cherries or dried cranberries
1/2 cup cherry preserves
2 tablespoons powdered sugar
1 teaspoon almond extract
Heat oven to 350°F. Combine flour, baking powder, baking soda, salt and cloves in medium bowl; set aside.
Combine sugar, 3/4 cup butter, brown sugar, honey and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating will after each addition.
Reduce speed to low. Beat, gradually adding flour mixture alternately with buttermilk and scraping bowl often, until well mixed. Stir in almonds and cherries by hand.
Spoon batter evenly into five well-greased (5 1/2x3-inch) mini loaf pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Meanwhile, beat 1 cup butter in small bowl at medium speed until creamy. Reduce speed to low. Add preserves, powdered sugar and almond extract; beat until well mixed. Serve with cooled bread. .
**Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 10 minutes.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #7858B©1995Land O'Lakes, Inc.