Go Back

Cherry Almond Poppyseed Quick Bread

A warm, inviting quick bread blending fruity cherries, nutty almonds, and crunchy poppy seeds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups buttermilk
  • 0.25 cups vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cups pitted and chopped cherries
  • 0.25 cups sliced almonds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a mixing bowl, combine the all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
Combining
  1. Pour the wet ingredients into the dry ingredients and mix gently until just combined, accepting some lumps.
  2. Gently fold in the chopped cherries and sliced almonds, being careful not to overmix.
Baking
  1. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months. To reheat, microwave a slice for about 15-20 seconds or toast it lightly.