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 bread and the bright cherries give a burst of fruitiness that accentuates it even more. It is perfect for breakfast, dessert, or a snack. The bread is moist and flavorful, with a tender crumb that pairs beautifully with a cup of coffee or tea.
How to Make Cherry Almond Bread
Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Grease a standard-size loaf pan and set it aside.
Prepare Dry Ingredients:
- In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder.
- Gently fold in the chopped and patted dry cherries. This helps to distribute the cherries evenly and prevent them from sinking to the bottom during baking.
Prepare Wet Ingredients:
- In another bowl, whisk together the large egg, vegetable oil, milk, vanilla extract, and almond extract until well combined.
Combine Mixtures:
- Pour the wet ingredients into the bowl of dry ingredients.
- Stir gently until just moistened. Be careful not to overmix, as this can make the bread dense and tough.
Bake:
- Pour the batter into the greased loaf pan, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Recipe Notes
- Cherries: Ensure cherries are well-patted dry to avoid adding excess moisture to the batter.
- Mixing: Do not overmix the batter to keep the bread light and fluffy.
- Testing for Doneness: Insert a toothpick in the center of the bread; it should come out clean when done.
Almost Cake: Cherry Almond Bread
- Total Time: 50 minutes
- Yield: Makes 1 loaf 1x
- Diet: Omnivore
Description
Moist and flavorful, this quick bread is perfect for breakfast or a sweet treat. Enjoy warm with coffee or tea.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cups (150 g) granulated sugar
- 1/2 teaspoon (2.5 g) salt
- 2 teaspoons (10 g) baking powder
- 1/3 cups (80 ml) vegetable oil
- 1 large egg
- 1/2 cups (120 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 teaspoons (7.5 ml) almond extract
- 1 cups (150 g) cherries, coarsely chopped and patted dry
Instructions
- Preheat your oven to 400°F (204°C).
- Grease a standard-size loaf pan and set it aside.
- In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Gently fold in the chopped and patted dry cherries.
- In another bowl, whisk together the large egg, vegetable oil, milk, vanilla extract, and almond extract until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just moistened.
- Pour the batter into the greased loaf pan, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Notes
- For a more intense almond flavor, toast the almonds lightly before adding them to the batter.
- If fresh cherries are unavailable, you can substitute 1 cup of frozen cherries (thawed and patted dry).
- Wrap cooled bread tightly in plastic wrap and then foil for optimal freshness, storing at room temperature up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What makes this a bread rather than a cake, and how does that affect the texture?
The batter uses less sugar and fat than a typical cake and relies on baking powder for lift rather than creamed butter and sugar. The result is a denser, slightly chewier crumb that still has the almond and cherry flavors you would expect in a dessert.
Can I use fresh cherries instead of dried or jarred ones?
Fresh cherries work but release more moisture during baking, which can make the center underbake. Pit them, halve them, and toss with a little flour before folding into the batter to help manage that extra liquid. 
Should I toast the almonds before adding them to the batter?
Toasting deepens the almond flavor noticeably. Spread them on a dry pan over medium heat for a few minutes until fragrant, then cool completely before mixing in.
Loved this recipe! Very yummy without being overly sweet. Thank you
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!
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?
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.
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.
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.
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
I did this recipe. WOW!. Loaf was gone by the end of the day.
Hi Michelle,
Can honey be substituted for sugar and can I use almond flour instead of white flour?
Making this for a family Easter gathering. If it tastes as good as it smells, we have a winner!
I have dried cherries, I thought I would soak them first, and try the recipe, I’ll let you know
FYI
400 degrees is way too high for a quick bread! 350 is the best!
So,it sounds like you can use maraschino cherries or fresh or frozen cherries, right?
Tasty simple recipe to use up fruit! I did it with cherries and blackberries. Thank you!
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!?