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Cherry Almond Bread

This cherry almond bread features a delightful balance of tart cherries and sweet almond flavors, creating a moist and tender loaf perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Ensure it’s fresh for the best texture. Look for unbleached options for a richer flavor.
  • 1 teaspoon baking powder A good leavening agent is key—using a fresh pack will enhance rise.
  • ½ teaspoon salt Essential for flavor balance.
Wet Ingredients
  • ½ cup unsalted butter, softened Use a high-quality brand like Kerrygold for optimal flavor.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature eggs incorporate better for a fluffy texture.
  • 1 teaspoon almond extract Aligns beautifully with the cherries—don’t skip it.
Fruits and Toppings
  • 1 cup fresh or frozen cherries, pitted and chopped Frozen cherries work just as well; be sure to drain excess moisture.
  • ½ cup sliced almonds For a delightful crunch on top—an absolute must!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a bowl, combine the flour, baking powder, and salt. Whisk them together and set them aside.
Mixing
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  2. Beat in the eggs one at a time, scraping down the sides of the bowl. Add in the almond extract and mix until just combined.
  3. Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. Gently fold in the chopped cherries and half the sliced almonds.
Baking
  1. Transfer the batter to your prepared loaf pan and sprinkle the remaining sliced almonds on top.
  2. Bake in the preheated oven for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is golden brown.
  3. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Wait for it to cool completely before slicing.

Notes

Store leftovers in an airtight container at room temperature for 3-4 days. You can also freeze slices for up to 3 months. For clean cuts, be sure to use a serrated knife.