Almond Cherry Bread is a delightful, moist loaf bursting with the flavors of sweet cherries and nutty almonds. Perfect as a breakfast treat, snack, or dessert, this bread combines a tender crumb with a subtle almond glaze for a bakery-style finish.
It’s easy to make and delivers a stunning presentation that’s sure to impress. Whether you’re enjoying it with a cup of coffee or sharing it with friends, this bread is a guaranteed crowd-pleaser!
Kitchen Equipment Needed
- Loaf pan (9×5 inch)
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Wire rack
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- 1/3 cup sliced almonds
For the Almond Glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1–2 tablespoons milk
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the almond extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Cherries and Almonds: Gently fold in the cherries and sliced almonds, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle over the cooled bread.
- Serve: Slice and enjoy!
Prep Time
15 minutes
Cook Time
50–60 minutes
Total Time
1 hour 15 minutes
Nutrition (Per Serving)
- Calories: 250
- Protein: 4g
- Carbohydrates: 33g
- Fat: 11g
- Fiber: 1g
Expert Tips
- Cherry Prep: If using fresh cherries, pit them thoroughly to ensure no seeds remain. Frozen cherries should be thawed and patted dry before use.
- Almond Topping: Sprinkle extra sliced almonds on top of the batter before baking for added crunch.
- Flavor Boost: Add 1/2 teaspoon of vanilla extract to the batter for a richer flavor profile.
FAQs
Can I use canned cherries instead of fresh or frozen?
Yes, but make sure to drain them well and pat them dry to avoid excess moisture.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I freeze Almond Cherry Bread?
Absolutely! Wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months.
What can I serve with this bread?
It pairs wonderfully with cream cheese, butter, or even a dollop of whipped cream.
Can I omit the glaze?
Yes, the bread is delicious on its own, but the glaze adds an extra layer of sweetness and almond flavor.
Storing & Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Reheating: Warm individual slices in the microwave for 10–15 seconds or in a toaster oven.
Substitutions & Variations
- Nuts: Use walnuts or pecans instead of almonds for a different nutty flavor.
- Fruit: Swap cherries with blueberries, raspberries, or chopped peaches.
- Dairy-Free: Substitute the milk with almond milk or another dairy-free alternative.
Almond Cherry Bread
Almond Cherry Bread is a delightful, moist loaf bursting with the flavors of sweet cherries and nutty almonds. Perfect as a breakfast treat, snack, or dessert, this bread combines a tender crumb with a subtle almond glaze for a bakery-style finish.
Equipment
- - Loaf pan (9x5 inch)
- - Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- - Toothpick or cake tester
- - Wire rack
Ingredients
- #### For the Bread:
- - 2 cups all-purpose flour
- - 1 1/2 teaspoons baking powder
- - 1/2 teaspoon salt
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon almond extract
- - 1/2 cup milk
- - 1 1/2 cups fresh or frozen cherries pitted and halved
- - 1/3 cup sliced almonds
- #### For the Almond Glaze:
- - 1/2 cup powdered sugar
- - 1/2 teaspoon almond extract
- - 1–2 tablespoons milk
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
- **Prepare Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- **Cream Butter and Sugar:** In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the almond extract.
- **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
- **Fold in Cherries and Almonds:** Gently fold in the cherries and sliced almonds, being careful not to overmix.
- **Bake:** Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- **Make the Glaze:** In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle over the cooled bread.
- **Serve:** Slice and enjoy!
Leave a Reply