Maraschino Cherry Almond Bread

This is delicious without the almond butter, but the Almond Butter adds a nice extra flavor to the bread.

1 jar (10 oz.) maraschino cherries

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup slivered almonds

Almond Butter:

1/2 cup butter, softened

1 Tablespoon slivered almonds, finely chopped

1/2 teaspoon almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small bowl, combine almond butter ingredients. Serve with bread.

Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This recipe came from my Taste of Home Contest Winning 2010 Annual Recipes cookbook.