Cherry Almond Bread

This recipe comes from The Recipe Critic.

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1 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
1 tsp vanilla extract
1 1/2 tsp almond extract
2 1/4 cups all purpose flour
2 tsp baking powder
1 (8 oz) jar maraschino cherries, chopped and juice reserved
powdered sugar for garnish

Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) two 8x4" loaf pans; set aside. In a large mixing bowl, cream the sugar and oil; add the eggs, vanilla and almond extracts and beat well. In a separate bowl, whisk together the flour and baking powder. Measure out 1/2 cup of the reserved maraschino cherry juice. If juice does not equal 1/2 cup, add enough water so that it equals 1/2 cup. Alternately add the flour mixture and cherry juice to the sugar mixture just until it is combined. Stir in the chopped cherries.

Divide the batter equally between both loaf pans. Bake 325 degrees for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then remove from the pans and cool on a wire rack. Dust tops of bread with powdered sugar, of desired. Serve.