This Cherry Almond Quick Bread is a delightful treat that balances sweet and tart flavors in every bite.
Soft, moist, and topped with a nutty almond glaze, it’s perfect for breakfast, snacks, or dessert.
Rich in protein from eggs and good fats from almonds, it’s an easy, satisfying option for everyday baking.
Cherry Almond Bread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 loaf pan (9×5 inches) or 3 mini loaf pans
- Measuring Cups and Spoons
- Whisk
- Wooden spoon or spatula
- Wire cooling rack
- Small skillet (for toasting almonds)
Ingredients
For the bread:
- ⅓ cup butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup sour cream
- 1 cup frozen tart cherries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ⅛ teaspoon almond extract
- 1 ounce sliced almonds
Instructions
- Prepare the Oven and Pans: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, or prepare three mini loaf pans if you prefer smaller loaves. Greasing ensures the bread releases easily after baking and prevents sticking. Set the pans aside while you prepare the batter.
- Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale, light, and fluffy. This step incorporates air into the batter, creating a tender, airy bread. Scrape the sides of the bowl occasionally to ensure even mixing.
- Add the Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and ¾ teaspoon of almond extract, mixing gently until combined. This step infuses the batter with warm, fragrant flavors that enhance the cherries and almonds.
- Combine the Dry Ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Whisking ensures the leavening agents and salt are evenly distributed, which helps the bread rise uniformly and prevents uneven holes.
- Incorporate Dry Ingredients and Sour Cream: Add half of the dry ingredients to the wet mixture and stir gently until mostly combined. Fold in ¾ cup of sour cream, then add the remaining dry ingredients. Fold carefully at each step, just until no large streaks of flour remain, to keep the bread tender and soft. Avoid overmixing, which can make the bread dense.
- Fold in the Cherries: Gently fold in 1 cup of frozen tart cherries, ensuring they are evenly distributed. Do not overmix to prevent the cherries from breaking and releasing too much juice, which could make the bread soggy. The tart flavor of the cherries balances the sweet almond notes beautifully.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan or mini loaf pans. Smooth the top with a spatula to create an even surface. Tap the pan gently on the counter to remove air bubbles, which helps the bread bake evenly.
- Bake the Bread: Place the pan in the preheated oven. For a large loaf, bake at 375°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 30–40 minutes. For mini loaves, bake at 375°F for 10 minutes, then lower to 350°F and bake 20–25 more minutes. The bread is done when it springs back lightly when pressed, or a toothpick inserted in the center comes out clean.
- Cool the Loaf: Allow the bread to cool in the pan for 5 minutes, which helps it firm slightly for easy removal. Transfer the loaf to a wire cooling rack to cool completely. Complete cooling is important before glazing so that the glaze does not melt or run off.
- Prepare the Almond Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ⅛ teaspoon almond extract until smooth. Adjust milk slightly if needed for a drizzleable consistency. This glaze adds sweetness, a nutty aroma, and a professional bakery finish.
- Toast the Almonds: In a dry skillet over medium heat, toast 1 ounce sliced almonds until lightly browned and fragrant. Stir constantly to avoid burning. Toasted almonds enhance flavor, add crunch, and provide an attractive topping for the bread. Let them cool slightly before using.
- Glaze and Garnish the Bread: Once the loaf has cooled completely, drizzle the almond glaze evenly over the top. Immediately sprinkle the toasted almond slices on the glaze so they stick. Allow the glaze to set for 10–15 minutes before slicing. This finishing step makes the bread visually appealing and delicious.
- Slice and Serve: Use a serrated knife to cut the loaf into 12 even slices. Serve warm for breakfast, snack, or dessert. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Use room-temperature eggs and softened butter to ensure a smooth, creamy batter.
- Frozen cherries work best; there’s no need to thaw, which prevents excess moisture from making the bread soggy.
- Gently fold ingredients instead of overmixing to keep the bread light and tender.
- Adjust baking time slightly based on your oven; a toothpick inserted should come out clean.
- For a stronger almond flavor, add an extra ¼ teaspoon almond extract to the glaze.
- Mini loaves are perfect for gifting or portion control.
Chef’s Secrets: Maximizing Bread Flavor
To achieve the softest, most flavorful Cherry Almond Quick Bread, the key lies in balancing wet and dry ingredients.
Creaming butter and sugar thoroughly incorporates air for a tender crumb, while gently folding in flour prevents a dense texture.
Using sour cream adds moisture and a subtle tang that complements the tart cherries.
Toasting the almonds enhances their nutty aroma, and adding almond extract to both the batter and glaze layers a rich, fragrant flavor that elevates the bread from simple to exceptional.
Serving Suggestions: Delicious Ways To Enjoy
Cherry Almond Quick Bread is versatile and pairs beautifully with a variety of accompaniments.
Serve warm slices with a pat of butter or cream cheese for breakfast.
It also works well with a cup of tea or coffee for an afternoon snack.
For a dessert twist, add a drizzle of honey or a dollop of yogurt on the side.
Mini loaves can be wrapped individually for gift-giving, brunches, or packed lunches, making this recipe both practical and indulgent.
Storage Tips: Keeping Bread Fresh Longer
To maintain freshness, store the cooled bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
You can also freeze slices individually in freezer-safe bags for up to 3 months; thaw overnight in the fridge or warm gently in the oven before serving.
Keep the glaze and toasted almonds on top until ready to serve to maintain their crisp texture.
Frequently Asked Questions
1. Can I use fresh cherries instead?
Yes! Fresh cherries work well, but they may release more juice. Lightly pat them dry before folding into the batter to prevent a soggy loaf.
2. Is it possible to make this bread dairy-free?
Absolutely. Substitute the butter with a plant-based alternative and use a dairy-free yogurt instead of sour cream. The texture will remain moist and tender.
3. Can I make this recipe gluten-free?
Yes, by replacing all-purpose flour with a 1:1 gluten-free flour blend. Check the blend’s instructions for best results, and ensure your baking powder is gluten-free.
4. Why is my bread dense or heavy?
Overmixing the batter after adding flour can develop gluten, resulting in a dense texture. Fold ingredients gently and just until combined to keep the bread light and airy.
5. How do I store leftover glazed bread?
Store glazed bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze slices, but consider adding the glaze fresh after thawing to retain its texture.
