I created this recipe some years ago, using my mom’s zucchini bread recipe.
1 c sugar
½ c Crisco
2 eggs (I used 1 cup egg whites; for a vegan option, use your favorite vegan egg substitute)
1 ¾ c flour
½ tsp each:
1 can (1 ½ c) canned cherries, well-drained (if large cherries, I recommend at least cutting in half), liquid set aside
¼ tsp almond flavoring
½ c chopped nuts (optional)
Preheat oven to 350 degrees. Grease pan (I also used a cinnamon & sugar mix to coat after the layer of fat).
Cream sugar & Crisco well.
Beat in eggs for 2 minutes. Combine flour, salt, soda, nutmeg and cinnamon. Stir in half of flour into Crisco. Add cherries.
Spoon in remaining flour. Blend well.
Add flavoring and nuts (if using ~ I didn’t this time, but I usually put in slivered almonds).
Pour into [prepared] large loaf pan.
Bake 50-60 minutes (mine took like an hour & a quarter to an hour & a half). While cooking, make cherry glaze: using approximately 2/3 to 3/4 cup of cherry liquid & about 1 to 1 1/2 cups powdered sugar; whisk together; once smooth, whisk in about 1/4 teaspoon vanilla, 1/4 teaspoon almond & 1/4 to 1/2 teaspoon cherry extracts; whisk again until smooth & set aside. When bread is done cooking, let cook a minute or so & slide table knife around edges of bread to loosen from pan. Let cool and additional 5 minutes in pan, then pour glaze over & let cool 15-30 minutes. Occasionally, as bread is cooling, spoon any glaze, which has poured over the edges of the pan back over the top of the bread. Once glaze has hardened, remove from pan & cool completely. NOTE: I set my bread pan on a cookie sheet to contain the glaze mess ~ it kept my counters from becoming a massive sticky mess.
Do you have a favorite bread recipe? Comment & share.