Serves: 5
Total Calories: 826
Preheat oven to350°. Grease and flour one flowerpot and three 6 x 3 x 2-inch metal or foil loaf pans set aside.
Drain cherry syrup into a measuring cup add enough milk to measure 1 cup. Set cherries aside.
In a large mixer bowl at low speed, beat flour, brown sugar, cherry-milk liquid, butter, eggs, baking powder, almond extract, and salt 2 minutes or until well blended, scraping bowl occasionally. Stir in nuts and cherries. Spoon into flowerpot to within 1 inch of rim. Divide remaining batter among loaf pans.
Place on a baking sheet and bake in lower third of oven 45 minutes or until a wooden pick inserted in center comes out clean. Flowerpot bread may take 5 minutes longer to test done. Cool in containers on wire racks 10 minutes. Remove from containers and cool completely.
Wrap in foil and store in the refrigerator overnight. Just before serving, drizzle glaze over top. To give as a gift, return bread to flowerpot, let glaze set, and wrap as desired.
Vanilla Glaze: In a small bowl, stir 1 cup sifted powdered sugar, 1 tablespoon milk or half-and-half, 1 1/2 teaspoons softened butter or margarine, and 1/4 teaspoon vanilla extract until smooth. If too thick to pour, add additional milk, 1 teaspoon at a time. Makes about 1/2 cup glaze.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Cherry-Walnut Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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