Soft, moist, and bursting with tart cherries, this Cherry Almond Bread with a sweet almond glaze, is delicious and easy to make.
Cherry and almond are fabulous together in this recipe. Tart and sweet meets nutty flavors with the tender crumb of this bread, and the rest is history.
This recipe can make one large loaf, or you can divide the batter for this cherry bread into smaller tins to make three smaller loaves. These make great gifts for friends and neighbors.
I like to double the recipe when I’m making them for gifts. It takes hardly any more time, and yields six tantalizing little loaves to share.
Do you also find yourself baking more when the weather turns cold and the holidays approach? I find myself spending a lot more time in the kitchen when the winter arrives.
I have loved working in the kitchen ever since I became a mom. The excitement of little kids experiencing something new, even as they help me bake a well-known recipe for cherry bread, gives me joy.
It transforms mundane tasks like cracking eggs into something new and wonderful. They stand on chairs and focus so intently. And, sure, it’s definitely more messy. But, I cherish those messy memories.
Cherry Bread Recipe
You’ll need the following ingredients to make this recipe:
- flour, sugar, baking powder, baking soda, and salt
- eggs, butter, and sour cream
- vanilla extract and almond extract
- frozen tart cherries
- powdered sugar
- sliced almonds
The key step to making a good quick bread is to NOT over stir. It is better to have a few streaks and lumps of flour because over stirring develops the gluten in the flour which makes the bread tougher.
To start making this cherry bread recipe, preheat the oven to 375°F. Then, cream together the butter and sugar in a large mixing bowl. Beat in the eggs and the extracts and set aside.
In another bowl, whisk the flour, salt, baking powder, soda and salt. Then, fold half the dry ingredients into the wet ingredients. Then, fold in the sour cream. And then, the last of the dry ingredients. Stir until barely combined.
Next, add in the frozen cherries and fold them into the batter. Don’t forget to reduce the temperature after the first third of the bake with this recipe. That helps give this loaf a good rise, giving it that beautiful domed top.
To make the glaze, whisk together the powdered sugar, milk and almond extract until smooth. Then, put the almonds in a dry skillet and toast over medium heat until slightly browned.
Once everything has completely cooled, drizzle the loaves with the glaze and sprinkle with toasted almond slices. If you glaze before it is cool, then it will sink into the loaf.
For those of you who can’t get enough sweet cherry flavors, you can’t miss these Rustic Cherry Tarts. And, if you haven’t yet given this Easy Black Forest Cake a try, then put that on your dessert menu ASAP!
Lastly, if you’re running out of cherries, then give this Strawberry Rhubarb Crisp a whirl. It’s made many of the people at my table into diehard fans of rhubarb.
Cherry Almond Quick Bread
For the bread
- ⅓ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup sour cream
- 1 cup frozen tart cherries
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ⅛ teaspoon almond extract
- 1 ounce sliced almonds
- Preheat the oven to 375° F. Grease a 9×5 inch loaf pan or 3 mini loaf pans and set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla extract and almond extract. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half the dry ingredients to the wet, then the sour cream, and finally the last half of the dry. Gently fold together at each step, until mostly incorporated. Add the frozen cherries and fold in until just incorporated.
- Pour the batter into the prepared loaf pan or mini loaf pans and place in the oven, according to the times in the notes below. Let cool in the pan 5 minutes before removing to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, milk and almond extract until smooth. Toast the almonds in a dry skillet over medium heat until slightly browned. Let cool. Drizzle the cooled loaves with the glaze and sprinkle on the toasted almond slices.