Christmas Cherry Bread

 

by Kara Kimbrough 

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2-1/2 cups all-purpose flour

1 cup of buttermilk 

1/4 cup juice from 10-ounce jar of maraschino cherries (reserve the cherries for the end)

1/2 cup each white and brown sugar

1/4 cup softened butter 

2 eggs 

3 teaspoons baking powder 

1/2 teaspoon each - salt and baking soda

Cup of chopped walnuts, lightly toasted 

 

Glaze:

1 cup powdered sugar

1-2 teaspoons milk 

1 teaspoon almond extract

 

Add everything except cherries to mixing bowl. Beat well, scrape sides of bowl, and beat again.

 

Add chopped cherries and mix well. Bake in a greased and floured bread pan in a 350 degrees F oven for 60-70 minutes. Cool on rack, then invert onto a serving dish.

 

For the glaze, mix cup of powdered sugar with a teaspoon or two of milk and a teaspoon of almond extract. Beat and add milk until you get the consistency you like. Drizzle over warm bread.