Cherry, almond, and chocolate quick bread from Fine Cooking Magazine, Oct/Nov 2013 (page 68) by Abigail Johnson Dodge

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Notes about this recipe

  • ckbkaddict on October 22, 2013

    Made this is in a metal baking pan. Substituted whole milk for buttermilk. Very quick and easy to make and turned out beautiful. Great as a tea cake to serve with coffee. My family liked it with cream after dinner - turned it into a lovely pudding when warmed slightly. Definitely a keeper!

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