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Bright red cherries complement the almond flavor of these festive little loaves of quick bread.
Heat oven to 350°F. Grease bottoms only of 5 (5 3/4x3-inch) mini loaf pans; set aside.
Combine 1 cup sugar and 3/4 cup butter in bowl; beat at medium speed until creamy. Add eggs; continue beating until well mixed. Add milk; beat at low speed until well mixed. Add flour, baking powder and salt; continue beating just until flour is moistened. Gently stir in amaretto liqueur and cherries. Spoon batter evenly into prepared pans.
Combine all topping ingredients in bowl; mix well. Sprinkle over batter.
Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.
*Substitute 1/3 cup milk and 1 teaspoon almond extract.
Dietary Fiber: 0g
It was a little too sweet for me, so I used dried tart cherries instead of the maraschino cherries. I also added 1 cup slivered almonds, coarsely chopped, to the batter. I also have made the loaves without the topping to reduce the sweetness a bit further. Still got raves for both versions.
Made 12 full sized loaves for my family to take home at Thanksgiving. Nothing but rave reviews. My sister said I really outdid myself this year. This is a keeper. Went to Gordon Foods and bought the big jar of cherry halves. Did not chop any further. I doubled the recipe to make 4 loaves at a time. Used brown sugar for the topping on 1 batch. Worked fine.
Delicious. I made two loaves, gave one to a neighbor who just had a baby and took the other one to a familiy dinner. It was gone and everyone said it was really good and asked that I make it again. I thought about making these for my neighbors for Christmas and wanted to try it first. The only down side was having to chop the cherries. I can see that taking a long time if I'm making several batches. I used the milk with almond extract. Just a note, after adding the milk, it didn't mix with the butter/sugar mixture. But, after I added the dry ingredients, it all mixed fine.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3280
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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