Christmas Cherry Bread
by Kara Kimbrough
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
3 teaspoons baking powder
1/2 teaspoon each - salt and baking soda
Cup of chopped walnuts, lightly toasted
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.