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Makes 16 slices


  • 1 3/4 cups flour
    2/3 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup coarsely chopped candied cherries
    1/2 cup coarsely chopped glazed pineapple
    1/2 cup chopped mixed peel
    1/2 cup toasted slivered almonds
    1 egg
    1 cup milk
    1/4 cup canola oil
    3 tablespoons amaretto liqueur
    1 teaspoon almond flavoring


  • Preheat oven to 350 degrees.
    Grease a 9 by 5-inch loaf pan. Measure flour, sugar, baking powder and salt into a bowl. Stir until blended.
    Make a well in center. Chop and measure out cherries, pineapple, peel and almonds.
    Beat egg with milk, oil, amaretto and flavoring until blended. Pour into center of flour mixture.
    Immediately add cherries, pineapple, mixed peel and nuts. Stir just until dry ingredients are lumpy.
    Spoon batter into pan. Smooth top.
    Bake until knife inserted into loaf comes out quite clean, from 1 hour to 1 hour and 15 minutes.
    Store, covered, at room temperature for up to 3 days, or freeze.
Amaretto fruit bread

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