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
- 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 are what this bread uses — coarsely chop them and pat them dry before folding into the batter to keep out excess moisture. If fresh cherries aren’t available, frozen cherries (thawed and patted dry) work as a substitute.
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.
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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!?