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This homey cherry-almond loaf brings together sweet cherries and nutty almond in a soft, juicy bread. When you bake it, your kitchen fills with wonderful nutty and fruity smells that'll make you think of fancy French baking. Cut a slice and you'll see bright spots of fruit tucked into the light, golden bread.
Everyone at our baking group can't get enough of this bread. It's got that fancy European vibe with its almond flavor and cherry bits, but it's actually pretty easy for anyone to make at home.
Main Ingredients
- Greek yogurt: Go for the full-fat kind to keep everything nice and moist
- Buttermilk: Makes everything soft with a slight tang; mix milk with lemon juice if you don't have any
- Cherries: Fresh ones are great, but drained canned cherries work just as well
- Almond extract: Just add a little bit - it gets stronger as it bakes
- Sliced almonds: Toast them first for extra flavor
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Preparation
- Get Ready
- Put your rack in the middle and warm the oven to 350°F. Put parchment in your pan with extra hanging out for lifting later. Spray the corners with baking spray. Sprinkle almonds on the bottom.
- Mix Liquid Stuff
- Whip eggs until fluffy. Slowly pour in the melted butter while mixing. Add yogurt, buttermilk and extracts until everything's smooth.
- Make Your Batter
- Sift all dry stuff together. Add it to wet mix in three batches, mixing just enough. You want thick batter that still pours.
- Put In Fruit and Nuts
- Coat cherries with cornstarch. Keep some for the top. Gently mix in fruit and nuts without overdoing it so the batter stays nice.
We tried lots of different ways, and covering the cherries in cornstarch turned out to be super important for getting fruit evenly spread through the bread.
Morning Delight
There's something so cozy about waking up to the smell of cherry and almond bread baking in your kitchen.
Ways to Enjoy
It's really good slightly heated up with a little butter on top - the warmth really brings out that almond flavor.
This quick bread works for everyday snacking or special get-togethers. Cherries and almonds just go so well together, making a treat that feels fancy but comforting - perfect with morning coffee or afternoon tea.
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Frequently Asked Questions
- → Can I use frozen cherries instead of fresh ones?
- Definitely! Just make sure to thaw them first and get rid of any extra liquid to keep your batter the right consistency.
- → How should I store the loaf to keep it fresh?
- Once it’s cooled, wrap it up tightly with plastic wrap and leave it out at room temperature.
- → How can I thicken the glaze?
- To get a thicker glaze, simply mix in a bit more powdered sugar until it’s just the way you want it.
- → Is there a substitute for buttermilk?
- For a quick fix, stir 1/2 tablespoon of lemon juice into 1/2 cup of milk and wait a few minutes for it to curdle.
- → How will I know if the loaf is baked through?
- Stick a toothpick into the center. If it comes out dry, the loaf is ready. Usually, this takes about 50-60 minutes.