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This homemade cherry-almond bread packs sweet cherries and nutty almond into a soft, juicy loaf. When it bakes, your kitchen fills with amazing smells that'll make you think you're at a fancy bakery in France. Cut a slice and you'll see bright chunks of fruit tucked inside the soft, golden bread.
Our neighborhood baking group can't get enough of this bread. It's got those fancy European vibes from the almond flavor and cherry bits, but it's easy enough that anyone can make it at home.
Main Ingredients
- Greek yogurt: Go for the full-fat kind to keep everything moist
- Buttermilk: Makes the bread extra soft with a tiny bit of tang; mix milk with lemon juice if you don't have any
- Cherries: Fresh ones work great, but so do canned ones if you drain them well
- Almond extract: Just a little does the trick - it gets stronger as it bakes
- Sliced almonds: Toast them first for extra nutty goodness
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Baking Steps
- Set Up Kitchen
- Put rack in middle and warm oven to 350°F. Put parchment in pan with extra hanging out for easy lifting. Spray the corners with baking spray. Sprinkle almonds on pan bottom.
- Mix Wet Stuff
- Whip eggs until fluffy. Slowly pour in melted butter while mixing. Add yogurt, buttermilk and extracts until everything's smooth.
- Create The Batter
- Sift dry stuff together. Add to wet mix in three batches, stirring just enough to combine. You want thick batter you can still spread.
- Put In Fruit and Nuts
- Roll cherries in cornstarch. Keep some aside for the top. Gently stir in fruit and nuts without overmixing to keep the batter nice.
After trying lots of different ways, we found that coating cherries with cornstarch really helps them stay spread out in the bread instead of sinking.
Morning Magic
The sweet smell of cherry and almond bread filling your house in the morning beats any alarm clock out there.
Ways To Enjoy
Warm it up just a little and add some butter on top - the warmth really brings out that almond taste.
This quick bread works for everyday snacks or fancy get-togethers. Cherries and almonds just go together so perfectly, making something that's cozy but special enough for breakfast or afternoon snack time.
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Frequently Asked Questions
- → Can I use frozen cherries instead of fresh ones?
- Of course! Just thaw them completely and drain the extra juice so the batter isn’t too runny.
- → How should I keep the loaf fresh?
- Once it’s cool, wrap it tightly in plastic and keep it at room temperature.
- → What’s the secret to a thicker glaze?
- To thicken it up, just add more powdered sugar until it’s as firm as you want.
- → What if I don’t have buttermilk?
- Easy fix! Mix 1/2 tablespoon lemon juice into 1/2 cup milk and let it sit to curdle for a few minutes.
- → How do I know when it’s done baking?
- Pop a toothpick into the center. If it comes out clean, your loaf is good to go—should take 50-60 minutes.