Almost Cake: Cherry Almond Bread

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:

1. Preheat your oven to 400°F (200°C).
2. Grease a standard-size loaf pan and set it aside.

Prepare Dry Ingredients:

1. In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder.
2. 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:

1. In another bowl, whisk together the large egg, vegetable oil, milk, vanilla extract, and almond extract until well combined.

Combine Mixtures:

1. Pour the wet ingredients into the bowl of dry ingredients.
2. Stir gently until just moistened. Be careful not to overmix, as this can make the bread dense and tough.

Bake:

1. Pour the batter into the greased loaf pan, spreading it out evenly.
2. 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:

1. Allow the bread to cool in the pan for about 10 minutes.
2. 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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

• Author: Michelle Keith
• Total Time: 50 minutes
• Yield: Makes 1 loaf
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Moist and flavorful, this quick bread is perfect for breakfast or a sweet treat. Enjoy warm with coffee or tea.

---

Ingredients

Units USM

• 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

1. Preheat your oven to 400°F (204°C).
2. Grease a standard-size loaf pan and set it aside.
3. In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Gently fold in the chopped and patted dry cherries.
4. In another bowl, whisk together the large egg, vegetable oil, milk, vanilla extract, and almond extract until well combined.
5. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just moistened.
6. Pour the batter into the greased loaf pan, spreading it out evenly.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes.
9. 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

If You Liked This Recipe, You’ll Love These

• Soft and Fluffy Sourdough Sandwich Loaf
• Apfel Kuchen: Traditional German Apple Cake
• Cinnamon and Nectarine Crumble
• Boozy French Toast
• Classic Tarte Tatin with Rose-Infused Crème Fraîche

About the Author

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.

Michelle Keith has been a contributor to Honest Cooking since 2011.

More from Michelle Keith →Visit their site ↗