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Almost Cake – Cherry Almond Bread

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.

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cherry almond bread

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4.7 from 15 reviews

  • Author: Michelle @ The Village Cook
  • Yield: 8 1x


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


  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 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.
View Comments (33)
  • 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!

  • 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.

  • 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!

  • 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).

  • 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!

  • 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.


  • 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.

  • 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.

  • 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.

  • We are really enjoying this cakey bread– so moist, delicious and pretty!!! I chose to use 1 cup all purpose flour and 1/2 cup wheat flour and it was still very moist! Otherwise I followed the recipe exactly. We were lucky enough to get Door County Bing cherries, which is what I used and they were scrumptious! I also love Robin’s post about making little loaves of bread and giving them for Christmas!
    Thank you Michelle for a really great recipe!

  • I have been making this recipe for a number of years. For Christmas gifts I use half red and half green cherries, for Valentines Day I just use the red cherries.
    I misplaced my recipe and was so glad to find yours.
    Thank you for sharing.
    Audrey DeFehr White Rock, BC Canada

  • Made this Cherry Bread Recipe yesterday and it was FANTASTIC. Making 2 more loves today.
    I was lucky to have received several pounds of fresh off the tree Washington State Cherries.
    Thank You for sharing your recipe!?

  • Hi Michelle,

    Can honey be substituted for sugar and can I use almond flour instead of white flour?

  • I made this with sour cherries that I had previously frozen (from my own tree). This was an absolutely delicious bread. So moist and flavourful

  • Thank you for your recipe. The one I have comes out too dry and not sweet enough. I think that yours will be better due to less flour and more sugar. Does this come out moist? I was wondering what size of pan to use because you say in your instructions to use a “standard size loaf pan”. I have four loaf pans all 9″ x 5″. I also know that many loaf pans are 8″x 4″. I am only questioning this because your ingredients are less than the other recipes that I have seen. I was planning to make these tonight (Sunday the 16th of December) for delivery tomorrow evening. I will try it in my size pan. However, I planning to make two more next week so could still use a response. Also, I plan to put pecans in mine because I am allergic to almonds. I planned to add 1 1/2 tsp orange juice as a substitute for the almond extract. Do you think this will work? I’ll let you know how it comes out.

  • Michelle, I tried your cherry almond recipe today and it was great. I used 1/2 cup of pecans and replaced the almond flavoring with orange juice. I used a 9″ x 5″ pan and it came out great, looks good too. It is moist and flavorful. Thanks so much for the recipe. I wrote u yesterday to ask about pan size and use of orange juice. So no need answering my questions as everything worked out fine. I will be using it from now on.

  • The flavors are delicious. I used drained, canned morello cherries. When I make it again, I will bake it at 350. At 30 minutes I checked it with a toothpick and it wasn’t quite done inside, although the top was golden brown. I covered it with a piece of parchment paper and put it back in for 5 minutes. The bottom and sides ended up a little too brown.

  • I have baked this twice. My husband loves it,BUTdespite generously greasing the loaf pan, the loaf stuck after I let it cool. Any suggestions? Usually quick breads bake at 350. Could the temperature be too high?

  • I made this today and it is now one of my favorite sweet breads. My husband actually said “Wow!’ when he tried it. I only made very minor changes, despite the following:

    * Added about 1/3 cup chopped almonds (Hubby loves nuts)
    * Included a few more cherries than called for (Yum!)
    * Used freshly pitted sweet cherries and very slightly less sugar (would use full sugar if using sour cherries). Super delicious cherries make this! Not all cherries are created equal.
    * Used some whole wheat pastry flour in place of some of the all-purpose (1/2 cup of the 1 1/2 cups)
    * Baked at 375 F (instead of 400 F) and for longer time, until toothpick was clean
    * I used parchment paper in my cooking sprayed loaf pan, for easy removal

    The color, texture, and everything else is wonderful!

  • Thank you so much for sharing this amazing recipe! I made this today using left over cooked cherries (they were previously frozen) (1-1/4 cups) (the cooked cherries had a little cinnamon and orange juice and zest of orange) and did not use the almond extract (we’re not fans of it) but I increased the vanilla extract to 2 teaspoons (my son makes it for me!) It was so moist and delicious!! This is definitely a family fave and I will absolutely make this again! I love that it came together so quickly and after 40 minutes it made my house smell so great!!

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