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Cherry Almond Bread
1 c. sugar
1/2 c. softened butter
2 eggs
1 tsp. almond extract
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. chopped almonds
1 (6 oz.) jar maraschino cherries, drained & chopped
In a large bowl, cream sugar and butter. Add eggs one at a time,
beating well after each addition. Blend in extract. Combine dry
ingredients; blend into creamed mixture alternately with the
buttermilk. Stir in almonds and cherries. Pour into greased and
floured 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for about 70
minutes. Remove from pan and cool.
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