I think its safe to say, during the week of county fair, my kids know better than to try to text me, call me or come over.
I am somewhat of a mad woman.
The kitchen looks like a tornado hit it, the dogs are grumpy because I forget to feed them.
I am obsessing over baking, and adding the final touches to my canned goods labels and lids.
As well as what is going out in the garden, I am on wind, sun, water, or drought watch, with all my flowers, and vegetable plants.
However the best part is baking, it centers me, and makes me stand in one place until the job is done.
Making this Cherry Bread is one of my favorite things to do. I have always had a weakness for the smell of Almond Extract. There is something about this aroma, that calms me, and also makes me very hungry. I cant seem to get enough of this wonderful smell.
Cherry Bread is packed full of flavor in every bite! I luv to take it to county fair and watch the judges as they take a bite. The look of sheer joy on their faces is priceless.
The Bread is moist, easy to eat, full of flavor and a delightful color on the plate.
Using the glaze adds a nice sweetness and texture to the bread as well.
You can eat this all at once, or keep the leftovers , as this bread will be good day after day.
Maraschino Cherry Bread
The Maraschino Cherry Bread is moist, easy to eat, full of flavor and a delightful color on the plate.
InstructionsPreheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and stir until just combined
Drain the maraschino cherries, reserving the juice for the glaze.
Coarsely chop the cherries in a food processor or with a knife.
Gently fold the cherries into the batter
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean.Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl.Mix until it is smoothSprinkle coconut flakes on top after the frosting.