INGREDIENTS

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 cup eggnog
1 Tbsp pure vanilla extract
1/2 Tbsp almond extract
2 1/4 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup dried tart cherries

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray the bottom of the mini loaf pan with nonstick baking spray and set aside.
2. In the bowl of your stand mixer beat the butter and both sugars until light in color and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the eggnog and extracts.
3. In a medium bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the dried cherries.
4. Pour the batter into your prepared pan. Each well should be about 2/3 full. 
5. Bake the loaves for 40-45 minutes, or until a cake tester inserted into the center of one of the loaves comes out clean. Cool in the pan for about 10 minutes, then remove the loaves to a cooling rack to cool completely. Leftovers can be wrapped tightly and stored in the refrigerator.