Yield: 1 loaf
Serves: 18

Ingredients:

Nonstick Cooking Spray
1 3/4 cups pre sifted all purpose flour (do not sift)
1/2 cup baking cocoa powder, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract
3/4 cup sour cream
1 cup dried cherries

Lightly spray bottom and sides of 9x5x3-inch loaf pan. Place oven rack in lower middle position. Preheat oven to 350. In a medium bowl, whisk togehter flour, cocoa, baking powder, baking soda and salt. In a large mixing bowl, at medium speed, cream together butter and sugar until light and fluffy. Add eggs, one at a time, blending well. Add almond and vanilla extracts. Alternately add flour mixture and sour cream, beginning and ending with dry ingredients. Mix just until combined. Fold in cherries. Pour into loaf pan. Bake in preheated oven 50 to 60 minutes or until a tester inserted, in center of loaf, comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Spoon Cocoa Glaze over top and sides of tea bread.

Cocoa Glaze
2 tablespoons unsalted butter, melted
2 tablespoons baking cocoa powder
2 tablespoon water
1/2 cup confectioners sugar
1/4 teaspoon pure almond extract

In medium bowl, blend together melted butter, cocoa and water. Whisk until smooth. Slowly add sugar, whisking until smooth. Stir in almond extract,. Spoon over top and sides of tea bread.

Nutrition Information per 1/18 loaf:
220 Calories
10 grams total fat
6 grams saturated fat
50 milligrams cholesterol
33 grams carbohydrate
1.5 grams fiber
3 grams protein
150 milligrams sodium