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Dried Cherry Mini Loaves

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Ingredients
For bread
  All-purpose flour 3 Cup (48 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Softened butter 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 2 Tablespoon
  Honey 1 Tablespoon
  Vanilla 1 Teaspoon
  Eggs 2
  Buttermilk 1 Cup (16 tbs)
  Toasted slivered almonds 1 Cup (16 tbs)
  Dried cherries/Cranberries 1 Cup (16 tbs)
For cherry butter
  Softened butter 1 Cup (16 tbs)
  Cherry preserves 1⁄2 Cup (8 tbs)
  Powdered sugar 2 Tablespoon
  Almond extract 1 Teaspoon
Directions

GETTING READY
1) Heat the oven to 350°.

MAKING
2) In a medium bowl, add flour, baking powder, baking soda, salt and cloves and keep aside.
3) In a mixing bowl, add sugar, 3/4 cup butter, brown sugar, honey and vanilla and mix well.
4) Beat at a medium speed till the mix turns creamy.
5) Continue beating, adding eggs 1 at a time, for 1 to 2 minutes.
6) Lower the speed.
7) Beat, gradually adding in the flour mixture, alternately with buttermilk for 3 to 4 minutes.
8) By hand, stir in almonds and cherries.
9) Evenly spoon the batter into 5 (5 1/2 x3-inch) well greased mini loaf pans.
10) Place in the oven for 25 to 35 minutes, or till a toothpick inserted in the center comes out clean.
11) Cool for 10 minutes and remove from the pans.
12) Cool completely.
13) In a small mixer bowl, beat 1 cup butter till creamy.
14) Lower the speed and add preserves, powdered sugar and almond extract.
15) Beat till well mixed.

SERVING
16) Serve cherry butter with cooled bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Everyday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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