Almond Cherry Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
1/2 cup plain Greek yogurt or regular, strained yogurt
02 -
3/4 cup white sugar, granulated
03 -
1/2 cup unsalted butter, melted
04 -
1 teaspoon vanilla essence
05 -
2 large eggs
06 -
1 1/2 teaspoons almond essence
07 -
1/2 cup buttermilk
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1/4 teaspoon salt
10 -
1 1/2 teaspoons baking powder
→ Mix-ins
11 -
1/2 cup sliced almonds
12 -
1 tablespoon cornstarch
13 -
1 1/2 cups cherries, fresh or canned
→ Almond Glaze
14 -
1/2 cup powdered sugar
15 -
1 to 2 tablespoons cream
16 -
1/4 teaspoon almond essence
# Instructions:
01 -
Set your oven to 350°F (177°C). Line an 8½-inch loaf pan and give the inside a nice coat of nonstick spray.
02 -
In a big mixing bowl, whisk together eggs, butter, sugar, both extracts, yogurt, and buttermilk. Beat with a mixer on medium speed until the mixture is smooth and combined.
03 -
In another bowl, stir together the baking powder, salt, and flour. Slowly sift this into the bowl with the wet ingredients. Blend everything with a mixer on medium speed for around a minute until smooth.
04 -
Pit your cherries and cut them into quarters. Dust them with cornstarch before folding them into the batter, along with the sliced almonds. Hold back a bit of cherries and almonds to sprinkle on top later. Carefully fold everything by hand.
05 -
Pour the batter into your loaf pan. Scatter the leftover cherries and almonds on top. Put the pan in the oven and bake for about 50–60 minutes. You'll know it's done if a toothpick poked in the center comes out clean. Let it rest on a cooling rack before removing it from the pan.
06 -
To prepare the glaze, stir together the powdered sugar, almond essence, and cream in a mixing bowl until it's smooth. If it feels runny, add a bit more powdered sugar. Drizzle it over your cooled loaf.
# Notes:
01 -
Wrap the loaf in plastic wrap and store it at room temperature.
02 -
Use fresh cherries or the canned kind, depending on your preference.