The sweet cherries and glaze make this quick bread ideal for dessert or breakfast.
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The sweet cherries and glaze make this quick bread ideal for dessert or breakfast.
1 cup granulated sugar
1 cup dried sour/tart cherries
2 tsp Clabber Girl Baking Powder
1/2 cup mini chocolate chips
1/2 tsp salt
1/4 cup slivered almonds
8 oz package cream cheese, softened
Glaze:
1 egg
2 tbsp powdered sugar
2 tbsp light olive oil
1 tsp almond extract
1 cup sour cream
1/2 tsp maraschino cherry liquid
2 cups all-purpose flour
1 tsp almond extract
1/4 cup chocolate chips, melted (to swirl on top of glaze)
Preheat oven to 350° F. Mix flour, sugar, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, combine cream cheese, egg, oil, sour cream and almond extract. Blend together lightly with whisk. Add cheese mixture to dry mixture and mix just until combined. Fold in dried cherries, chocolate chips and almonds. Pour into greased loaf pan (9 x 5 x 3-inches), and bake at 350° F for 55-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before turning loaf out onto rack. For glaze, combine powdered sugar, almond extract and maraschino cherry liquid (add teaspoon or more of water if needed for consistency). Top bread with almond glaze, swirl on melted chocolate and decorate with maraschino cherries.
1 cup granulated sugar
1 cup dried sour/tart cherries
2 tsp Clabber Girl Baking Powder
1/2 cup mini chocolate chips
1/2 tsp salt
1/4 cup slivered almonds
8 oz package cream cheese, softened
Glaze:
1 egg
2 tbsp powdered sugar
2 tbsp light olive oil
1 tsp almond extract
1 cup sour cream
1/2 tsp maraschino cherry liquid
2 cups all-purpose flour
1 tsp almond extract
1/4 cup chocolate chips, melted (to swirl on top of glaze)
Preheat oven to 350° F. Mix flour, sugar, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, combine cream cheese, egg, oil, sour cream and almond extract. Blend together lightly with whisk. Add cheese mixture to dry mixture and mix just until combined. Fold in dried cherries, chocolate chips and almonds. Pour into greased loaf pan (9 x 5 x 3-inches), and bake at 350° F for 55-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before turning loaf out onto rack. For glaze, combine powdered sugar, almond extract and maraschino cherry liquid (add teaspoon or more of water if needed for consistency). Top bread with almond glaze, swirl on melted chocolate and decorate with maraschino cherries.