INGREDIENTS:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup eggnog
- 1 Tbsp pure vanilla extract
- 1/2 Tbsp almond extract
- 2 1/4 cups white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup dried tart cherries
INSTRUCTIONS:
- Preheat the oven to 350 degrees. Spray the bottom of the mini loaf pan with nonstick baking spray and set aside.
- In the bowl of your stand mixer beat the butter and both sugars until light in color and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the eggnog and extracts.
- In a medium bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the dried cherries.
- Pour the batter into your prepared pan. Each well should be about 2/3 full.
- Bake the loaves for 40-45 minutes, or until a cake tester inserted into the center of one of the loaves comes out clean. Cool in the pan for about 10 minutes, then remove the loaves to a cooling rack to cool completely. Leftovers can be wrapped tightly and stored in the refrigerator.
Source : The Chef Next Door
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