Heat oven to 325°F. Grease 9×5-inch loaf pan; line bottom with small piece of waxed paper, or grease 3 5×3-inch loaf pans. In large bowl, beat butter and oil with electric mixer on medium speed until creamy. Beat in Agave In The Raw until mixed, scraping sides of bowl if necessary. Beat in eggs and almond extract. On low speed, mix in flour, baking powder, baking soda and salt only until mixed. By hand, stir in cherries and chocolate chips. Spread in pan(s). Bake large loaf 55 to 65 minutes or until deep golden brown and top is completely set when tapped with finger. Or spread evenly into small pans. Bake 25 to 30 minutes or until deep golden brown and tops are set when tapped with finger. Cool in pan(s) 10 minutes. Remove from pan(s); remove waxed paper. Cool completely on cooling rack. For easiest cutting, wrap cooled bread in plastic wrap and let stand at room temperature overnight.
Tip: Breads made with Agave In The Raw develop a deeper golden brown color than breads made with sugar. Tap the top of the loaf to be sure it is set before removing it from the oven.
Agave In The Raw/ Prep Time: 15 minutes/ Bake Time: 60 minutes for large loaf; 35 minutes for small loaves/ Makes 1 large loaf or 3 small loaves, 16 servings