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This homemade cherry-almond bread features plump cherries and nutty almond flavors in a soft, juicy loaf. When you smell the sweet cherries mixed with almond aromas, you'll think you bought it from a fancy French shop. Cut a slice and you'll see bright fruit chunks nestled in a light, golden interior.
Everyone at our baking group loves this bread now. The gentle almond flavor and cherry bits make folks think of fancy European treats, but it's easy enough for anyone to make at home.
Main Ingredients
- Greek yogurt: Grab the full-fat kind for the juiciest results
- Buttermilk: Makes everything soft with a slight tang; mix milk with lemon juice if you don't have any
- Cherries: Fresh ones are awesome, but drained canned cherries work too
- Almond extract: Go easy - a little goes a long way when baked
- Sliced almonds: Toast them first for extra nutty goodness
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Preparation Steps
- Get Ready
- Put your rack in the middle and warm the oven to 350°F. Put parchment in your pan with extra hanging out as handles. Spray the bare corners. Sprinkle almonds on the bottom.
- Mix Wet Stuff
- Whip eggs until fluffy. Slowly add melted butter. Mix in yogurt, buttermilk and extracts until everything's smooth.
- Create Your Batter
- Sift dry stuff together. Add to wet mix in three batches, stirring just enough. You want thick batter that still moves a bit.
- Put In Fruit and Nuts
- Coat cherries with cornstarch. Keep some for the top. Gently mix fruit and nuts in without stirring too much.
After trying lots of different ways, I found that rolling the cherries in cornstarch really helps them stay spread out in the bread instead of sinking.
Morning Delight
There's nothing better than waking up to the sweet smell of cherry and almond bread filling your kitchen.
Ways to Enjoy
Warm it up a bit and add some butter - the warmth really brings out that lovely almond taste.
You can make this quick bread for everyday snacks or special get-togethers. Cherries and almonds are such a classic combo, creating a fancy but comfy treat that works for breakfast or afternoon snack time.
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Frequently Asked Questions
- → Can frozen cherries replace fresh ones?
- Of course! Just make sure you thaw them and drain any extra juice so the batter doesn't turn out too wet.
- → How should I store this loaf?
- Once cooled completely, wrap it in plastic wrap and keep it at room temperature for freshness.
- → What’s a tip for a thicker glaze?
- Just mix in more powdered sugar until it’s as thick as you want!
- → Is there a quick way to replace buttermilk?
- Yes! Add 1/2 tablespoon of lemon juice to 1/2 cup of milk, then let it sit for a bit.
- → How do I know when the loaf is ready?
- Pop a toothpick into the center. If it comes out clean, it’s done—this usually takes 50-60 minutes.