Instructions:

Very Cherry Nut Bread

Source: Midwest Living Magazine, August 1998

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
3 tablespoons cooking oil
1/2 teaspoon almond extract
1 cup maraschino cherries, well drained, coarsely chopped
2/3 cup almonds, chopped

Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.

In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.

In small bowl, stir together egg, milk, cooking oil and almond extract until well combined.

Add egg mixture to dry mixture all at once. Stir till just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.

Bake in a 350 degree F oven for 1 hour or until a wooden wooden pick inserted near center comes out clean. Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing.