Almost Cake – Cherry Almond Bread

A moist, cake like bread flavored with almond and studded with cherries.
By Michelle Keith

There are some flavors that seem to go together so perfectly, and cherries and almond happen to fit into that category.  In this sweet, cake-like bread the essence of almond permeates the tender bread and the bright cherries give a burst of fruitiness that accentuates it even more.

4.6 from 5 reviews
cherry almond bread
A moist, cake like bread flavored with almond and studded with cherries.
Recipe Type: bread
Serves: 8
  • 1½ cups all purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 large egg
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1½ teaspoons almond extract
  • 1 cup cherries- coarsely chopped and patted dry.
  1. Preheat oven to 400
  2. Grease a standard size loaf pan and set aside.
  3. In a bowl, combine the flour, salt, baking powder and sugar
  4. Gently fold in the cherries
  5. In another bowl, combine the egg, oil, milk and extracts.
  6. Combine the two mixtures, stirring until just moistened.
  7. Pour into pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Michelle Keith

Michelle Keith

Michelle Keith is a South Florida native and the author of "The Village Cook". A self taught chef, her experience cooking and baking spans over 30 years. In addition to her food blog, she has also been featured in numerous websites, and writes recipes for her local community newsletter. She also is the editor of "The Domestic Mama", a blog about motherhood and family life. She currently resides in South Florida.

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Originally Published: August 8, 2011

13 Responses to Almost Cake – Cherry Almond Bread

  1. Anonymous Reply

    August 12, 2012 at 6:33 am

    I had cherries that were soggy and not good for eating. Before throwing it away, I thought to check for a recipy on the net. I found this one and what a treasure! Simple ingredients and the only one I did not have was almond extract and I used almond flour instead. Well worth the try…
    Anyway, 60min later out of the oven came a fabulous desert! Definately one I will use again!

  2. Lori Reply

    September 2, 2012 at 8:40 pm

    Delicate and very moist. I used fresh rainer cherries. Easy and tasty.

    This recipe will go in my box. Thank you!

  3. robin Reply

    December 15, 2012 at 12:25 pm

    This is the most moist pretty looking cherry bread there is. I used the jar pitted red cherries and did these up for xmas gifts I bought the aluminum bread pans and let it cool a little bit wrapped the pans up in dollar tree christmas hand towels with a ribbon wrapped around it to close the towels. They looked festive and showed the thought put into the gift. Being on a budget this was my best bet. Thanks for the recipe that put this all together for me.

  4. Donna Reply

    June 6, 2013 at 5:36 pm

    Wonderful – simple recipe! Thank you so much for posting it. Love that it uses on-hand ingredients. My brother’s cherry tree produced a bumper crop of fruit this year and he generously gave us buckets of cherries. This is a great basic recipe which can be modified to suit personal tastes. Again, thank you!

  5. Kimmy Reply

    June 12, 2013 at 12:08 am

    I made this recipe with frozen cherries, turned out perfectly. Great recipe I will definitely make it again. Thanks for sharing.

  6. Lirolooum Reply

    June 12, 2013 at 9:03 pm

    Very easy recipe. I think there is a lack in flavor du to not enough almond extract in my opinion but my boyfriend loved it(and he’s very picky).

  7. Laurel Hills Reply

    June 30, 2013 at 7:04 pm

    This bread is fantastic. I have two sour cherry trees, and they were ready to be picked last week. I didn’t know what to do with all the cherries, as even my husband gets bored with cherry pie after a while, and besides, there’s only so much of it you can eat without growing immensely fat! (I made three, and gave one to a neighbor.) I found this recipe, and it is so delicious. I made 9 breads. We are eating one; I gave two away, and put six in the freezer as Christmas gifts. I would only suggest covering them the last ten minutes to preserve that beautiful golden color. I still have more cherries, even after 3 pies, but have found a couple of puddings I want to try!

  8. sue pelesko Reply

    May 13, 2014 at 11:45 am

    I’ve come across your recipe for cherry almond bread. I am looking for a true “cake like” consistency, not too heavy. Last night I baked a cherry bread w/sour cream in it, 1st try, and am disappointed. When I mixed in the cherry juice and maraschino cherry pieces, the batter color was pink which was what I wanted; once baked, it turned out browner which I did not want. My husband loves the cherry bread from Bob Evans Restaurant—–this it the kind of cherry bread I wish to bake…is your recipe like this? If so, I will definitely give it a try.


  9. Carla Brunner Reply

    May 27, 2014 at 7:00 pm

    Great recipe. I like to make muffins because they cook quicker than bread. Made this recipe a few weeks ago with tart frozen cherries from our trees. They turned out moist and light for a bread. I am going to make them again for supper tonight because I really liked the recipe. Thanks for the recipe Michelle.

  10. Pingback: Maraschino Cherry substitute

  11. jo anne Reply

    July 25, 2015 at 1:26 pm

    I have made this recipe several times and have added many fruits other than cherries. Strawberries, blueberries and apples are a great combination. We also love raspberry and plum combination and just about any fruit there is. Good basic recipe to add other items to.

  12. Darlene hedzik Reply

    September 20, 2015 at 2:47 pm

    I love this recipe.i have made it many times and also used blueberries.My granddaughter s allergic to eggs,o I used one tablespoon of buttermilk and it works well.It doesn’t rise as much but tastes delicious!! Thank you for this recipe.

  13. Darlene hedzik Reply

    September 20, 2015 at 2:51 pm

    Correction.Oops sorry.I added two tablespoons of buttermilk in place of the egg.thanks

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