Cherry Almond Bread

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  • 1 jar (10 ounces) 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


  1. Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup.
  2. Cut cherries into quarters; blot dry and set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in vanilla.
  6. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice.
  7. Fold in cherries and almonds.
  8. Pour into a greased 9-inch by 5-inch loaf pan.
  9. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  11. In a small bowl, combine the almond butter ingredients.
  12. Serve with bread.
  13. Yield: 1 loaf (12 slices, 1/2 cup almond butter).

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