Cherry Almond Bread

Some of you have heard that I am going to be selling my bakery at a local farmer's market. I am so excited about this new adventure. I am also going to be selling bakery at the soccer fields concession stands starting this fall. Now I am testing new recipes for breakfast items. We usually sell donuts at the concession stand, so I am thinking some muffins would be nice also. This is actually a recipe for a Cherry Almond Bread, but it got me thinking about a nice muffin made from the same quick bread mix. What do you think? Enjoy!

Cherry Almond Bread Makes 1 loaf - 9 x 5 x 3" pan

2 1/2 c. all purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. buttermilk
1/4 c. vegetable oil
3 t. baking powder
1 t. almond extract
1/2 t. salt
1/2 t. baking soda
2 eggs
1/2 c. chopped maraschino cherries, drained
1/2 c. slivered almonds.

1. Heat oven to 350 degrees. Grease bottom only of 1 loaf pan (9 x 5 x 3") or 2 (8 1/2 x 4 1/2 x 2 1/2").

2. Beat all ingredients except cherries and almonds in large bowl with an electric mixer on low speed for about 15 seconds. Beat on medium speed 30 seconds. Scrape bowl, stir in cherries and almonds. Pour into prepared pan.

3. Bake 9" pan 55 - 65 minutes, 8" loaves 45 - 50 minutes or until a toothpick inserted near middle comes out clean.

4. Cool for about 10 minutes in the pan on a cooling rack. Remove to wire cooling rack. Cool through before slicing.

* Tip: these loaves can be frozen for up to 3 months wrapped in plastic wrap and placed into a freezer bag.

* Tip: you can serve this with a yummy almond butter; add 1 t. almond extract to 1/2 c. of butter (softened).

*Tip: make this recipe into muffins; bake 18 minutes or until tops are lightly browned