Cherry Nut Bread

This eye-catching quick bread is perfect for party trays or gift-giving

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 teaspoon almond extract
2 eggs
1/2 cup slivered almonds
1 (10-oz.) jar (3/4 cup) maraschino cherries, drained, chopped

Heat oven to 350 degrees. Grease bottom only of 8X4 or 9X5 inch loaf pan. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, butter, almond extract and eggs; blend well. Add to flour mixture in large bowl; stir in almonds and cherries. Pour into greased pan.

For 8X4 inch pan, bake at 350 degrees for 65 to 75 minutes or until toothpick inserted in center comes out clean. For 9X5 inch pan, bake 60 to 70 minutes. Cool 10 minutes; remove from pan. cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 2 1/4 cups. for 8X4 inch pan, bake at 375 degrees for 55 to 65 minutes. For 9X5 inch pan, bake at 375 degrees for 50 to 60 minutes.