Comments on: Cherry Almond Bread

By: Mary Younkin

Mary Younkin — Tue, 23 Dec 2025 13:10:10 +0000

In reply to Mary Lou Koontz. If there is a GF flour that you've substituted 1:1 in the past with success, it should work fine in this recipe too.

By: Mary Lou Koontz

Mary Lou Koontz — Mon, 22 Dec 2025 15:36:21 +0000

In reply to Mary Younkin. Do you know if I can substitute gluten free flour?

By: Mary Younkin

Mary Younkin — Sat, 13 Dec 2025 11:19:41 +0000

In reply to Cher Abney. It won't be the same bread, but I suppose that will work.

By: Cher Abney

Cher Abney — Wed, 10 Dec 2025 12:26:27 +0000

Hi! I’m planning to make this lovely looking bread for gifts! Can I use marching cherries or candied cherries if I can’t find frozen ones?

By: Mary

Mary — Thu, 21 Dec 2023 15:56:13 +0000

In reply to Laurie Barreca. No, it does not.

By: Laurie Barreca

Laurie Barreca — Thu, 21 Dec 2023 11:25:22 +0000

Does the cherry almond bread have to be refridgerated?

By: Mary

Mary — Thu, 09 Nov 2023 16:20:37 +0000

In reply to Meg. 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.

By: Meg

Meg — Wed, 08 Nov 2023 15:56:10 +0000

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.

By: Mary

Mary — Thu, 26 Oct 2023 21:23:51 +0000

In reply to Dianne. I hope you love the cherry almond bread, Dianne! Happy baking.

By: Dianne

Dianne — Thu, 26 Oct 2023 18:24:49 +0000

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