Here’s what you’ll need:
1 jar (10 ounces) maraschino cherries, divided
2 tablespoons all-purpose flour
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup canola or vegetable oil
Cherry juice (reserve 1/4 cup for glaze)
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup white chocolate chips

Glaze:
1/4 cup reserved cherry juice
1 teaspoon almond extract
1 1/2 cups confectioner’s sugar
Sprinkles for garnish, optional

Preheat your oven to 350 degrees F.

For this recipe I used three 3×6-inch oven-safe cardboard pans. You can use whatever pan(s) you’d like, but make sure to adjust the baking time accordingly. These cardboard pans don’t require the use of oil to prevent sticking. However, if you are using a metal or glass pan, spray it with cooking spray before pouring in the batter.

Begin by separating the cherries from the juice. Save the juice. Then, roughly chop the cherries.

Sprinkle the cherries with the two tablespoons of flour and toss to coat. (This prevents them from sinking while baking.) Set aside.

In a large mixing bowl, whisk together 1 3/4 cups flour, sugar, baking powder, and salt. Set aside.

In a small mixing bowl, whisk together the egg, oil, almond extract, vanilla extract, and all of the cherry juice minus 1/4 cup. (Reserve this 1/4 cup of cherry juice for the glaze.)

Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the chopped cherries and white chocolate chips.

Pour the batter into your prepared pans filling each about two-thirds full.

Bake for 30-35 minutes. You’ll know your bread is done when a toothpick inserted near the center comes out clean. Allow the bread to cool completely.

For the glaze, whisk the 1/4 cup reserved cherry juice with the almond extract and confectioners’ sugar. If the glaze seems too thin, add more sugar until the desired consistency is reached. (If it’s too thick, you can add a little water to thin it.)

Once the bread is cool, drizzle on the glaze and top with sprinkles.

Posted By at 8:31 PM
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