Festive amaretto fruit bread
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Spiked with amaretto liqueur, this impressive loaf is studded with jewel-like candied cherries and glistening pineapple. It's a glorious holiday alternative to heavier fruitcake – and a fraction of the work.
1 3/4 cups
, or milk
- Preheat oven to 350F (180C). Grease a 9×5-inch(1.5-L) loaf pan. Measure flour, sugar, baking powder and salt into a bowl. Stir with a fork until blended. Make a well in centre. Chop and measure out cherries, pineapple, peel and almonds.
- Beat egg with milk, oil, amaretto and almond flavoring until blended. Pour into centre of flour mixture. Immediately add cherries, pineapple, mixed peel and nuts. Stir just until dry ingredients are moistened. Batter will be lumpy. Spoon batter into pan. Smooth top.
- Bake in centre of preheated oven until a knife inserted into loaf, right to pan bottom, comes out quite clean, from 1 hour and 5 minutes to 1 hour and 15 minutes. Store, covered, at room temperature for up to 3 days, or freeze.
Nutrition (per serving)
- 3 g,
- 31.6 g,
- 6 g,