I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, February 16, 2017

Cherry-Coconut-Nut Bread

Light and moist and easy to make.    Great for Valentine's Day or Christmas, or anytime of the year.  If you are not a big fan of coconut or nuts, just omit them.  The frosting on the top is optional.  I personally like it better without it.






CHERRY-COCONUT-NUTBREAD
(serves 8-10)

Ingredients:
*1 cup granulated sugar
*1/2 cup whole milk
*1/2 cup vegetable oil
*1 large egg
*2 cups all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 (10 ounce) jar maraschino cherries
*1/2 cup walnuts, chopped
*1/2 cup shredded coconut
*1 1/2 cups powdered sugar
*1 tablespoons butter, melted
*1/4 cup plus 2 tablespoons reserved maraschino cherry juice
*1/4 teaspoon almond extract


Directions:
~Preheat oven to 350 degrees.
~Grease (or spray with a cooking spray) a 9"x5" bread pan.
~In a medium mixing bowl, mix granulated sugar, milk, oil and egg together.
~In another bowl, sift flour, baking powder and salt together.
~Mix the flour mixture into the wet ingredients, until just combined (do not over mix).
~Drain cherries, reserving the liquid for later use.
~Chop cherries (coarse or fine however you like it).
~Fold chopped cherries, coconut and nuts into batter.
~Pour batter into prepared bread pan.
~Bake for 55-60 minutes or until bread is done.
~Allow bread to cool for 10 minutes before removing it from the bread pan.
~Continue cooling bread on a wire cooling rack.
~In a small bowl,  mix powdered sugar, melted butter, cherry juice and almond extract, until smooth.
~Spread glaze on cooled bread.
~Once glaze has set, slice the bread.




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