Prep 20 mins
Cook 1 hr 30 mins
A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.
- 59.14 ml butter, softened
- 295.73 ml sugar
- 1 egg, beaten
- 473.18 ml sifted all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 4.92 ml coriander
- 236.59 ml mashed drained canned apricots
- 29.58 ml sour cream
- 2.46 ml almond extract
- 118.29 ml chopped pecans
- 118.29 ml halved maraschino cherry
- Preheat the oven to 350°.
- Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
- Beat the butter with sugar until fluffy; blend in the egg.
- Sift the flour, baking powder, baking soda and salt together.
- Combine the apricots, sourcream and almond extract.
- Stir the flour mixture into the sugar mixture alternately with apricot mixture.
- Fold in the nuts and cherries.
- Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
- Cool in pan on wire rack 10 minutes, turn out and cool completely.
the taste was great although I would have prefered it to rise a bit better than it did, I am going to try this again but increase the BS and BP to 1 teaspoon, I'm also going to try this using mashed pears in place of apricots, this bread tastes even better the next day, thanks for sharing echo!
This is wonderful and the coriander blends amazingly (I added it to the dry ingredients). My single suggestion for improvement would to be to use less sweetening. I used 1/8 cup Splenda brown sugar and an exceedingly scant 1 cup of Splenda (closer to 3/4) and it's still very sweet with the canned fruit and the cherries. It's very festive and would be ideal for Christmas but who needs an excuse to have to have something yummy?
This was very moist for a quick-bread. The fruit and nut combination gave it great flavor. I'll definitely be making this again. Made for Alphabet Soup Game. Thanks for posting Echo!