Pin it
Juicy cherries tucked inside soft, almond-flavored bread make an unforgettable duo that sends wonderful smells through your home, bringing back thoughts of roadside fruit markets and grandma's kitchen. This soft, tasty loaf turns basic stuff into something amazing, mixing the bright tang of cherries with subtle almond richness in every bite.
I made this bread for my book club last week. Everyone went for extra pieces, and my buddy Sarah said it reminded her of fancy French treats—but way simpler to whip up at home!
Key Components
- Greek yogurt: Go for whole milk kind for the nicest feel and moisture. I've noticed the reduced fat ones don't make the bread quite as soft.
- Buttermilk: Its sour kick and acid help create super tender bread. If you're out, just add a spoon of lemon juice to normal milk.
- Fresh or canned cherries: Summer ones bring zingy flavor, but drained canned cherries work great during winter.
- Almond extract: Don't go overboard. Start small and add more if needed.
- Sliced almonds: Give them a quick toast beforehand to bring out their nutty goodness.
Pin it
Step-by-Step Guide
- Setting Up
- Put rack in middle of oven and warm it to 350°F. Cover loaf pan with parchment paper, leaving some hanging over for lifting out later. Spray the corners with baking spray just to be safe. Toss some almond slices on the bottom for a pretty look when you flip it.
- Combining Wet Stuff
- Beat room temp eggs till they're fluffy. Pour in melted butter slowly while beating. Dump in yogurt, buttermilk, and flavorings. Stir until it's all smooth with no yogurt chunks.
- Making Your Batter
- Run flour, baking powder, and salt through a sifter. Add dry stuff to wet stuff in three batches. Stop mixing once you can't see flour anymore. Your batter should be thick but still easy to pour.
- Putting in Main Ingredients
- Coat cherries with cornstarch so they won't all sink. Save a few for the top. Gently mix in fruit and nuts with just a couple stirs. Don't blend too much or everything will turn pink.
When I first tried making this, I couldn't keep the fruit from dropping to the bottom. Learning that cornstarch trick from the guy who owns my neighborhood bakery changed everything.
Breakfast Delight
I like to make this the night before a family breakfast. Just the smell of almond that fills the house when people wake up makes it totally worth it.
Great Companions
My favorite afternoon snack is a slightly toasted piece with butter on top. The warmth really brings out all those almond flavors.
This bread has turned into my favorite thing to make for breakfast gatherings and weekend treats. It's one of those trusty recipes that always gets people asking how I made it. There's something magical about mixing cherries and almonds—it's familiar and cozy but still fancy enough for special times.
Pin it
Frequently Asked Questions
- → Is it okay to bake with thawed frozen cherries?
- Sure! Let them thaw and drain properly first so the batter isn't too wet.
- → What's the best way to store the loaf?
- Once it's fully cooled, wrap it tightly in plastic and keep it at room temperature.
- → How can I make the glaze thicker?
- Keep adding powdered sugar bit by bit until you get the texture you like.
- → Can I use something else instead of buttermilk?
- Mix 1/2 tablespoon of lemon juice into 1/2 cup of milk. Let it sit for 5 minutes, and you're good to go.
- → How do I tell when it’s finished baking?
- Stick a toothpick in the middle—if it comes out clean, it’s done. This is usually around 50-60 minutes.