My grandmother’s delicious quick bread is American in style- but chock full of Mediterranean flavors. You can make this batter in muffin tins or cake pans as well. Bake muffins for 15-20 minutes, or until golden.
Ingredients:
Baking spray, or butter or oil for greasing
2 cups unbleached, all purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup canola oil
2 eggs
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon anise seed, crushed
1 can pitted cherries
Baking spray, or butter or oil for greasing
2 cups unbleached, all purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup canola oil
2 eggs
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon anise seed, crushed
1 can pitted cherries
Preparation:
Grease a loaf pan and preheat oven to 350F degrees. Combine flour, baking powder, and salt in a large bowl. Cream sugar and oil together in another bowl. Add creamed sugar mixture to flour mixture and stir to combine. Mix in eggs, milk, almond, vanilla, and anise seeds. Carefully fold in cherries. Pour into prepared loaf pan and bake in center oven for 1 hour, or until golden and a toothpick inserted into the center comes out clean.
Grease a loaf pan and preheat oven to 350F degrees. Combine flour, baking powder, and salt in a large bowl. Cream sugar and oil together in another bowl. Add creamed sugar mixture to flour mixture and stir to combine. Mix in eggs, milk, almond, vanilla, and anise seeds. Carefully fold in cherries. Pour into prepared loaf pan and bake in center oven for 1 hour, or until golden and a toothpick inserted into the center comes out clean.