Almond Cherry Loaf (Print Version)
# Ingredients:
→ Bread Mix
01 -
2 eggs, large size
02 -
1/2 cup yogurt, plain or Greek style
03 -
3/4 cup white sugar, granulated
04 -
1 teaspoon vanilla flavor
05 -
1 1/2 teaspoons almond flavoring
06 -
1/2 cup butter, melted and unsalted
07 -
1/2 cup buttermilk
→ Dry Mixture
08 -
1 1/4 cups flour, all-purpose
09 -
1 1/2 teaspoons baking powder
10 -
1/4 teaspoon fine salt
→ Extras
11 -
1/2 cup almond bits or slices
12 -
1 1/2 cups cherries, fresh or canned
13 -
1 tablespoon cornstarch
→ Topping Glaze
14 -
1 to 2 tablespoons cream
15 -
1/2 cup sugar, powdered
16 -
1/4 teaspoon almond flavor
# Instructions:
01 -
Preheat your oven to 350F (177C). Use nonstick spray on an 8½-inch loaf pan and line it. Make sure the sides are fully covered.
02 -
In a large mixing bowl, toss in the eggs, sugar, yogurt, buttermilk, vanilla and almond flavors, and butter. Beat everything together on medium speed until smooth and combined.
03 -
In a separate bowl, stir the flour, salt, and baking powder. Sift these into the liquid bowl, and then gently mix on medium for about a minute to fully combine.
04 -
Chop the cherries into smaller pieces and de-pit them, if necessary. Toss them with cornstarch and gently mix them with the almond bits into the batter. Don’t forget to save a little of both for sprinkling on top.
05 -
Pour the mix into your prepared loaf tin. Sprinkle the reserved almonds and cherries on top. Put it into the oven and bake for 50-60 minutes. It’s ready when a toothpick in the center comes out clean. Let it cool on a rack once out of the tin.
06 -
In a bowl, mix the cream, powdered sugar, and almond flavor until smooth. Adjust it if you like it thicker. Pour or drizzle over the completely cooled loaf.
# Notes:
01 -
Store it by wrapping in plastic and leaving at room temperature.
02 -
Both canned or fresh cherries are good to use.