Cherry Almond Bread

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Soft, moist, and bursting with tart cherries, this Cherry Almond Bread with a sweet almond glaze, is delicious and easy to make.

a loaf of sweet bread has been glazed and is topped with sliced almonds

Cherry Bread

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.

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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.

a top down photo of sliced bread with cherries visible inside

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
  • milk
  • sliced almonds
a loaf of cherry almond bread, drizzled with a glaze cools on a black wire rack

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.

the golden crust of a loaf of cherry almond bread is visible as it has been sliced

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.

a top down photo of cherry sweet bread that has been sliced

Cherry Almond

If you liked this cherry almond quick bread, then I recommend you try this recipe for a Cinnamon Roll Version next. And, Lemon Blueberry Bread is fabulous for any occasion.

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!

Bubbling with sticky sweet cherries in their juices and topped with a buttery, flaky, cinnamon sugar crust, this Cherry Cobbler is a cherry lover’s dream come true.

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.

a loaf of sliced cherry almond bread is visible on a white countertop

Cherry Almond Quick Bread

5 from 1 vote
Soft, moist, and bursting with tart cherries, this Cherry Almond Bread with a sweet almond glaze, is delicious and easy to make.
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices


For the bread

  • 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
  • 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.


For a large loaf pan, bake at 375° F for 20 minutes, and then reduce the oven temperature to 350° F. Bake for 30-40 more minutes or until the loaf springs back when lightly touched.
For mini loaves, bake at 375° F for 10 minutes and then reduce oven temperature to 350° F for 20-25 more minutes or until the loaves spring back when lightly touched.


Serving: 1slice · Calories: 269kcal · Carbohydrates: 42g · Protein: 4g · Fat: 10g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.2g · Cholesterol: 50mg · Sodium: 235mg · Potassium: 94mg · Fiber: 1g · Sugar: 29g · Vitamin A: 298IU · Vitamin C: 1mg · Calcium: 53mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 11/13/19 – recipe notes and photos updated 5/16/23}

white lettering has been overlaid this photo of a glazed loaf of sweet bread topped with sliced almonds on a wire rack. it reads: "Cherry Almond Bread"
white lettering has been overlaid this top down photo of unglazed, sliced cherry almond bread. it reads: "Cherry Almond Bread"

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  1. Anna says

    Yummy! Thank you for your work and for sharing these recipes, Mallory! I absolutely love almond bread with berries but it never comes out as I wish. I take cherries either because I love their taste, and this is a common berry in my area. Well, I don’t know what’s wrong with them but they sink in the dough 🙁 So, in the end, I don’t get a beautiful pastry because cherries just “get together” somewhere at the bottom.
    I hope I will manage to cook this one without any trouble. Thank you once again!

  2. KGL Staff says

    First, I LOVE your pictures — makes me wish I had one right now! Second, I love that you used recipe making it special and unique! It’s season so I can’t wait to try your recipe!

  3. Catherine Boudreaux says

    5 stars
    Love this recipe!!! Have made it several times now and shared it with friends and family and they all really enjoyed it. I wish I could share pictures because this bread looks amazing.

  4. Dianne says

    Doubled recipe, thinking I would get 4 (8×4) pans, they are ok but next time only 3 or try the 9×5, cooling now , will cut into one later

  5. Meg says

    I’m planning on making these ahead for Christmas gifts, they look so fabulous!! My question is would it be best to freeze them with or without the glaze? Thank you.

    • Mary says

      Hi, Meg. I would recommend freezing these without the glaze. When you’re ready to give the bread as gifts, you could make fresh glaze then. I don’t know how well the glaze would freeze, though, and it might make storing the bread more difficult. Happy baking! I hope everyone loves the recipe.