cherry almond bread

Well, remember my previous post? You know, the kitchen failure? Well… I did a re-do.

Guess what?

It worked.

I think it’s going to be made a lot.Especially once school starts. Because it’s perfect for breakfasts and lunchboxes. It can be bread or muffins, also. Yay to that. 🙂

So, this one came out much better. Yippee to that. It’s so disappointing when things don’t happen as you think they are. But, then again… it all worked out, because I know it was comporting to y’all that I screw up. I do… a lot.

For instance:

I once burnt a pot so bad it melted. Literally the metal melted.

What was I making? Pasta.I was boiling water and walked away.

I didn’t know my stove could get that hot.

Anyway… it’s almost back to school time here (2 weeks) and that means sandwich-season. I found this awesome “cookbook” of sandwiches. Can that really be called a cookbook? I mean, you really don’t “cook” them.  I know, some you cook… but this “cookbook” just has lunchbox ones.

Some are really “weird” – cream cheese and chutney anyone? Butter and radish?

I guess I call them weird because I have never had them.  I’ll have to try them so then I can call them weird and gross.

cherry almond bread
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup oil
  • 1/3 cup milk
  • 1 egg
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen cherries, coarsely chopped and patted dry
Instructions
  1. Preheat oven to 400. Grease a loaf pan.
  2. In a bowl, combine the first 4 ingredients, toss in the cherries and set aside.
  3. In another bowl, combine the oil, egg and milk- stir well.
  4. Gently fold the two mixtures together.
  5. Pour into prepared pan and bake 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Back to bread!

 

 

 

 

Written By

mk