Cherry Almond Bread
Soft, moist, and full of tart cherry flavor, this quick bread is topped with a sweet almond glaze and toasted almonds. Perfect for breakfast, snack, or dessert, it’s simple to make and satisfying every time.
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.
