Cherry Eggnog Bread - cooking recipe

Ingredients

3/4 cup maraschino cherry, drained and chopped
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup sugar
3/4 cup butter, softened
3 eggs
1 cup eggnog
icing
1/2 cup powdered sugar
4 teaspoons eggnog
1/4 cup sliced almonds

Preparation

Preheat oven to 325 degrees.
Spray a loaf pan with non-stick cooking spray. Set aside.
You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
Once well mixed, place batter in the loaf pan. Batter will be thick.
Bake for approximately 75 minutes, though time will vary with ovens.
After cooled, remove bread from loaf pan.
Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.