Almond Cherry Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 1/2 teaspoons almond extract
02 -
2 large eggs
03 -
1 teaspoon vanilla extract
04 -
1/2 cup plain or Greek yogurt
05 -
1/2 cup sugar (white granulated)
06 -
1/2 cup buttermilk
07 -
1/2 cup melted unsalted butter
→ Dry Ingredients
08 -
1/4 teaspoon salt
09 -
1 1/2 teaspoons baking powder
10 -
1 1/2 cups all-purpose flour
→ Mix-ins
11 -
1 tablespoon cornstarch
12 -
1/2 cup almond slices
13 -
1 1/2 cups cherries (canned or fresh)
→ Almond Glaze
14 -
1/4 teaspoon almond extract
15 -
1/2 cup powdered sugar
16 -
1 to 2 tablespoons heavy cream
# Instructions:
01 -
Turn your oven to 350F/177C. Line an 8½-inch loaf pan and spray the remaining sides with nonstick spray.
02 -
In a big bowl, mix up the eggs, yogurt, sugar, buttermilk, melted butter, vanilla, and almond extracts. Blend on medium until the eggs look foamy.
03 -
Take the flour, baking powder, and salt and toss them together in a separate bowl. Sift this combo into your wet mix, then blend on medium speed until you don't see any flour bits.
04 -
Pit cherries and chop them into quarters. Coat with cornstarch, then toss them in the batter with most of the almond slices. Save some fruit and nuts to sprinkle on the top. Gently mix with a spoon or spatula.
05 -
Pour the batter into your prepped loaf pan. Sprinkle the reserved cherries and almonds on top. Bake for 50–60 minutes. Use a toothpick to check for doneness—it should come out clean. Cool it fully on a wire rack after removing from the pan.
06 -
In a bowl, stir the powdered sugar, almond extract, and cream until it looks silky. Add more powdered sugar if it's too thin. Drizzle it all over the cooled loaf.
# Notes:
01 -
Wrap it in plastic and keep at room temperature
02 -
Canned or fresh cherries both work great