Almond Cherry Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
3/4 cup sugar, white and granulated
02 -
1/2 cup yogurt, plain (strained or Greek works)
03 -
1/2 cup butter, melted and unsalted
04 -
1 teaspoon vanilla flavoring
05 -
1 1/2 teaspoons almond flavoring
06 -
1/2 cup buttermilk
07 -
2 eggs, large ones
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1 1/2 teaspoons baking powder
10 -
1/4 teaspoon salt
→ Mix-ins
11 -
1 1/2 cups cherries, fresh or canned—it’s up to you
12 -
1/2 cup sliced almonds
13 -
1 tablespoon of cornstarch
→ Almond Glaze
14 -
1 to 2 tablespoons of cream
15 -
1/2 cup powdered sugar
16 -
1/4 teaspoon almond flavoring
# Instructions:
01 -
Turn your oven to 350°F (177°C) to warm it up. Spray the edges of an 8½-inch loaf pan with a nonstick oil spray, then line it up neatly.
02 -
In a big ol’ bowl, put together the eggs, almond and vanilla flavorings, yogurt, buttermilk, sugar, and melted butter. Whip it for a couple of minutes with the mixer on medium until it all looks smooth and the eggs are mixed through.
03 -
Grab another bowl and mix up your salt, baking powder, and flour. Sift that dry combo right on top of the wet stuff, then beat it again (medium speed) for 60 seconds or so, just to get all the flour combined.
04 -
Cut your cherries into halves or quarters after getting rid of their pits. Toss the cherry bits with cornstarch, then fold them into the batter along with your sliced almonds, saving a good handful of both for the topping.
05 -
Pour that batter into your ready-to-roll loaf pan. Scatter the saved cherries and almonds on top for a good look. Stick it in the oven and bake for 50–60 minutes. Check it with a toothpick—if it comes out clean, you're good. Cool the loaf on a rack after pulling it from the pan.
06 -
Mix your cream, powdered sugar, and almond flavoring in a big bowl until smooth. If you want it thicker, stir in extra sugar. Drizzle this over your cooled loaf for a sweet finish.
# Notes:
01 -
Wrap tightly in plastic to keep fresh at room temp.
02 -
Fresh or canned cherries both work here—whatever you’ve got.