This recipe for Cherry Almond Amish Friendship Bread combines these ingredients to create a recipe worthy of any afternoon tea.
The perfect pairing: cherries and almonds! This recipe for Cherry Almond Amish Friendship Bread combines these ingredients to create a recipe worthy of any afternoon tea.
Kathy Opel used this recipe to make Cherry Almond Amish Friendship Bread Muffins: “I used 1 can cherry pie filling instead of fresh cherries. For muffins, spray the paper cups with a little cooking spray. Bake muffins for about 25 minutes.”
Cherry Almond Amish Friendship Bread
This recipe for Cherry Almond Amish Friendship Bread combines these ingredients to create a recipe worthy of any afternoon tea.
Ingredients
- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 1 cup sugar
- 1 cup oil
- 3 eggs
- 1 small box vanilla instant pudding
- ½ cup milk
- 1 teaspoon almond extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup fresh cherries pitted, whole or halved
Instructions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed except for cherries.
- Grease two large loaf pans.
- Dust the greased pans with ½ teaspoon of sugar and sprinkle a few sliced almonds.
- Toss cherries in flour then incorporate gently into batter.
- Pour the batter evenly into loaf or cake pans and top off with more sliced almonds.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
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Absolutely delicious. I bake a cake for my coworkers’ birthdays and never has one disappeared so quickly. My husband begged me to bake again to share with the cake bakers at his work. Since it’s not yet cherry season in my part of the world, I substituted maraschino cherries and drained about 3/4 of the liquid. I will drain more next time as I had to add baking time and the outside of the cake was almost overdone. I also used my standard variations of slightly increasing extracts and using cheesecake pudding instead of vanilla. I added a tiny bit of vanilla extract. Worked great in a silicone bundt pan!
I just made this recipe using maraschino cherries and cheesecake pudding. It turned out awesome. I made them in mini loaf pans to give as gifts for Christmas. Bake time was about 30 min. I just set the timer for 20 min and then reset every 2 min. until they were done.
That sounds delicious, Jane! thanks for sharing!
I’d love to try this is in those co cute mini Bundt pans.
I have not made this since the 70’s when I lived in Ohio. I came across the starter recipe and all I want to make is the original recipe. I have MSD 2 starters and I am waiting for the 10 day process to be over. Then Merry Christmas to my neighbors ?
I would like to make this for my dad and my nephew. I think they would both enjoy it.
I used almond emulsion & canned cherries and this was delicious. Really good recipe. I also substituted applesauce for the oil to save on the fats. It’s moist & very good. I recommend this one.
It was delicious but a bit too moist. If I make it again I’m going to use drained Maraschino’s instead of the cherry pie filling.
Looks good!!!