This quick bread is a great breakfast treat. Perfect to give as a gift during the holidays!

2 1/2 c. flour

3 1/2 tsp. baking powder

1 tsp. salt

1/2 c. granulated sugar

1/2 c. brown sugar

3 Tbsp. vegetable oil

1 1/4 c. milk

1 egg

1 tsp. almond extract

1 (10 oz.) jar, Maraschino Cherries, drained and quartered

1/2 c. almonds, chopped

1/4 c. almonds, sliced

For glaze:

1 c. powdered sugar

2 Tbsp. milk

1/2 tsp. almond extract

Preheat oven to 350 degrees. Spray a 9" loaf pan with non-stick spray. (You can also use 2- 8" pans, or 4-mini 6" loaf pans.)
In mixing bowl, combine flour, baking soda and salt. Set aside. In another bowl, combine the sugars, oil, milk, and egg. Combine these wet ingredients until smooth. With a whisk, gradually add the dry ingredients to the wet ingredients. Mix until smooth.
Fold in the cherries and 1/2 c. chopped almonds. Pour batter into prepared loaf pan(s) and top the batter with the sliced almonds.
Bake at 350 for 55-60 minutes for the 9" pan. (45-48 min. for 7" pans, and 40-45 minutes for the mini loafs.) Insert with a toothpick, if comes out clean (no crumbs sticking), its done.
Let loaves cool in the pan for about 5 minutes. Remove from pan(s), then let cool completely on a cooling rack. Combine powdered sugar, 2 Tbsp. of milk, and 1/2 tsp. almond extract. Drizzle over loaves.