Breads and Muffins - page four

Chocolate Cherry Nut Bread

Put margarine and sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Stir in buttermilk, eggs and almond extract; mix well. Combine flour, baking powder, soda and salt. Add to buttermilk mixture; stir just until dry ingredients are moistened. Stir in cherries, chocolate morsels and nuts.

Grease and flour bottom only of 9 x 5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350-degree oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap in plastic wrap and store in refrigerator. Makes 1 loaf, about 16 slices

Dried Cherry Banana Bread

Combine butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and nutmeg; add flour mixture and bananas alternately to butter mixture, beating just until ingredients are moistened. Do not overmix. Fold in dried cherries.

Pour batter into a greased 9x5x3-inch loaf pan. Bake in a preheated 350-degree oven 50 to 60 minutes, or until done. Let cool in pan on wire rack 5 minutes, then remove from pan. Let cool completely. Wrap in plastic wrap to store. This bread is best served the day after baking. Makes 1 loaf, about 20 slices.

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