Sour Cherry Almond Bread

2 tablespoons drained unsweetened
    applesauce, from 1/4 cup undrained
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 ounces (about 1/2 cup) chopped almonds
2 tablespoons sweet (unsalted) butter, softened
1 cup plus 2 teaspoons sugar, divided
1 large egg
1 large egg white
1 cup well-shaken low-fat buttermilk
1 teaspoon almond extract
1 can (16 ounces) pitted sour or tart or pie cherries in water,
    drained (or 2 cups frozen, thawed and drained), chopped coarse
2 tablespoons sliced almonds

Place the oven rack in the lower-middle position and preheat to 350 degrees F. Lightly spray a 9 x 5 x 3-inch loaf pan with vegetable oil. Set aside.

In a medium mixing bowl, whisk the flour, salt, baking soda, baking powder and chopped almonds together until combined, about 30 seconds. Set aside.

Measure out 2 tablespoons of the drained applesauce and add it, the butter and 1 cup sugar to a large mixing bowl. Beat at medium-high speed for 2 to 3 minutes or until light and fluffy. Add the egg and mix for 20 seconds; add the egg white and mix for 20 seconds more. Reduce the mixer's speed to medium/medium-low and add the buttermilk, almond extract; mixing until incorporated.

Remove the bowl from the mixer stand and with a wide rubber spatula fold in the flour mixture and cherries until just moistened. Spoon the batter into the prepared loaf pan. Sprinkle the batter with the sliced almonds and the remaining 2 teaspoons sugar and bake for 55 minutes, or until a wooden pick inserted into the center comes out clean.

Let the loaf cool in the pan on a rack for 10 minutes. Turn the loaf out onto the rack, turn right side up and cool completely, about 2 hours.

Serves 12.

Nutrition values per serving: 255 calories (20.8 percent from fat), 5.9 g fat 45 g carbohydrates, 1.8 g fiber, 5.7 g protein, 24 mg cholesterol, 251 mg sodium

NOTE: This bread keeps well for five days if placed in a plastic bag and chilled. It also freezes well.