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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 20, 2006
What a disappointment! Neither the cherry nor the almond flavor was identifiable in this bread and it had just a vague sort of sweetish flavor. The color was unattractive as well. The only good thing I can say about it is that it had a nice texture.
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1 user found this review helpful

Reviewer:

Mallinda
Photo by Mallinda
Cooking Level: Expert
Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 14, 2006
This was another one that turned into a surprise for me...I changed due to what I had...no gluten,and only a 15 oz can pitted dark bing cherries and pecan "chips" maybe 1/2 cups worth.Set on the sweet bread cycle...and it wasn't looking very promising at all...but I decided to let it go and sure enough,by what ended up seeming like a freak accident it right at the end raised up into a beautiful loaf or bread while on the bake cycly and tasted fantastic!I will make it again.
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2 users found this review helpful

Reviewer:

TRUDY_FLETCHER
Photo by Allrecipes
Cooking Level: Expert
Home Town: East Liverpool, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 8, 2005
The only thing is, you can't drain your cherries. The dough has to have some liquid and the cherry juice will do that for you.
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4 users found this review helpful

Reviewer:

KJCOOKING
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 6, 2004
The dough was extremely dry since there was no liquid, BUT with the addition of 3/4 to 1 cup of water the bread turned out perfect.
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4 users found this review helpful

Reviewer:

KKRECIPES
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 31, 2003
love the cherries!
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9 users found this review helpful

Reviewer:

VERYEM
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