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.
Has anyone tried subbing in some almond meal for part of the flour here? Maybe a cup of almond meal to a cup and a half of regular flour, just to lean more almond.
Really good, my family loved it. Thanks!
The best almost cake bread I have ever tasted!
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!!
Hi ,
Can I use dried cherries & if so, should I soak them first?
Hi,
Can I use dried cherries & if so, should I soak them first?