Recipe

Cherry-almond Bread With Amaretto Glaze Recipe

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Ingredients

1 c milk
1/2 tsp salt
1 c sour cream
4 c all-purpose flour
1 1/2 c unsalted butter, softened, plus more for buttering pan
1 tbsp baking powder
4 eggs
1 c sliced almonds
2 c powdered sugar
1 1/2 c halved dried cherries
2 tsps almond extract
1 1/2 c sugar
6 to 7 tbsp. Amaretto

Directions

Step #1 Preheat oven to 330°.
Step #2 Butter two 6-c-capacity loaf pans (or, if making the mini loaves, butter six 2-c-capacity pans).
Step #3 With an electric or standing mixer on medium speed, cream butter & sugar together In a large-ish bowl until pale & fluffy, about 3 mins.
Step #4 Add eggs one at a time, mixing well after each.
Step #5 Add milk, sour cream, & vanilla; mix until mixed.
Step #6 In a separate bowl, whisk together flour, baking powder, & salt.
Step #7 Add flour mixture, cherries, & almonds to wet ingredients & mix just until dry ingredients are absorbed; do not overmix.
Step #8 Pour batter into prepared loaf pans.
Step #9 Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 mins for large loaves & 60 mins for mini loaves.
Step #10 Meanwhile, in a small bowl, whisk together powdered sugar & 6 tbsp.
Step #11 Amaretto.
Step #12 Glaze should have consistency of thick maple syrup or corn syrup.
Step #13 If it is too thick, thin with an extra tbsp.
Step #14 of Amaretto.
Step #15 Let loaves cool in pans for 10 mins, then remove & transfer to a cooling rack set over a large baking sheet.
Step #16 With a thin skewer or long toothpick, poke deep holes in tops of loaves.
Step #17 Drizzle with Amaretto glaze so that it coats the top, runs down the sides, & seeps through the holes.
Step #18 Let loaves cool completely, then slice & serve, or wrap & freeze (see Notes).
Step #19 Note: Nutritional analysis is per serving.
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Cherry-almond Bread With Amaretto Glaze Recipe

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