Easy Almond Cherry Bread Recipe

Introduction

This Easy Almond Cherry Bread is a delightful treat combining tart cherries with a rich almond flavor. Moist and tender, it’s perfect for breakfast or an afternoon snack with tea. The almond glaze on top adds a lovely finishing touch.

Ingredients

• 1/2 cup Greek yogurt (or plain, strained yogurt)
• 1/2 cup buttermilk
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp almond extract
• 3/4 cup white granulated sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups cherries (fresh or canned)
• 1 tbsp corn starch
• 1/2 cup sliced almonds
• 1/2 cup confectioner’s sugar
• 1 to 2 tbsp cream
• 1/4 tsp almond extract

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line an 8 ½-inch loaf pan with parchment paper and spray the sides with nonstick baking spray.
2. Step 2: In a large mixing bowl, combine the eggs, Greek yogurt, buttermilk, melted butter, almond and vanilla extracts, and sugar. Beat on medium speed for a few minutes until the eggs are well incorporated.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients into the wet mixture and beat on medium speed for about 1 minute until fully incorporated.
4. Step 4: Pit the cherries and cut them into quarters. Toss the cherries with the corn starch to prevent them from sinking in the batter.
5. Step 5: Add the cherries and sliced almonds to the batter, reserving some for topping. Gently fold them in by hand until evenly distributed.
6. Step 6: Pour the batter into the prepared loaf pan and sprinkle the reserved cherries and almonds on top.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the pan and let it cool completely on a wire rack.
8. Step 8: To make the almond glaze, whisk together the confectioner’s sugar, almond extract, and cream until smooth. Adjust the consistency by adding more confectioner’s sugar if needed. Drizzle the glaze over the cooled bread.

Tips & Variations

• Use frozen cherries if fresh are not in season; just thaw and drain before using.
• For extra crunch, toast the almonds lightly before adding to the batter and topping.
• Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a quick alternative.
• If you prefer, replace almond extract with orange zest for a different flavor twist.

Storage

Once completely cooled, wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat slices gently in a toaster oven or microwave for a warm, fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cherries instead of fresh or canned?

Yes, but soak dried cherries in warm water for 10 minutes to rehydrate before folding them into the batter to prevent dryness.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute Greek yogurt and buttermilk with dairy-free yogurt and a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar for acidity.

Easy Almond Cherry Bread Recipe

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★★★★★

4.8 from 134 reviews

This Easy Almond Cherry Bread is a moist and flavorful loaf combining the tartness of cherries with the nutty aroma of almond extract and crunchy sliced almonds. Perfect for breakfast, brunch, or a sweet snack, it’s topped with a smooth almond glaze that adds a lovely finishing touch.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 ½-inch pan), approximately 10 slices 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1/2 cup Greek yogurt (or plain, strained yogurt)
• 1/2 cup buttermilk
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp almond extract

Dry Ingredients

• 3/4 cup white granulated sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp corn starch

Fruits and Nuts

• 1 1/2 cups cherries (fresh or canned, pitted and quartered)
• 1/2 cup sliced almonds

Glaze

• 1/2 cup confectioner’s sugar
• 1 to 2 tbsp cream
• 1/4 tsp almond extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8 ½-inch loaf pan with parchment paper and spray the sides lightly with nonstick baking spray to ensure easy removal of the bread.
2. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, Greek yogurt, buttermilk, melted butter, almond extract, vanilla extract, and sugar. Beat on medium speed for several minutes until the eggs are fully blended and the mixture is smooth.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, beating on medium speed for about one minute until the batter is smooth and uniform.
4. Prepare Cherries and Add Ins: Pit and quarter the cherries. Toss them in corn starch to keep them from sinking during baking. Fold the cornstarch-coated cherries and sliced almonds into the batter gently by hand. Reserve a handful of cherries and almonds for topping.
5. Fill Pan and Top: Pour the batter into the prepared loaf pan. Evenly scatter the reserved cherries and almonds over the top for a decorative finish.
6. Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the bread from the pan and allow it to cool completely on a wire rack.
7. Prepare Almond Glaze: In a mixing bowl, whisk together the confectioner’s sugar, almond extract, and cream until smooth. Adjust the thickness by adding more confectioner’s sugar if desired.
8. Glaze and Serve: Drizzle the almond glaze over the cooled bread. Allow the glaze to set before slicing and serving.
9. Storage: After the bread has completely cooled, wrap it tightly in plastic wrap and store at room temperature for up to 3 days to maintain freshness.
10. Enjoy and Share: Enjoy this delightful bread as a snack or breakfast treat. Consider leaving a comment or rating if you liked this recipe.

Notes

• Fresh or canned cherries can be used; if using canned, drain well before tossing in cornstarch.
• If you do not have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice, left to sit for 5 minutes.
• Ensure cherries are well coated in cornstarch to prevent browning and sinking in the batter.
• The glaze consistency can be adjusted by adding more cream for thinner drizzle, or more powdered sugar for a thicker glaze.
• Store the bread at room temperature, and consume within 3 days for best taste and texture.

Keywords: almond cherry bread, cherry loaf, almond glaze, easy quick bread, fruit bread, breakfast bread