Cherry Almond Quick Bread -

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

5 from 1 vote

Cherry Almond Quick Bread

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

Prep Time20

Cook Time1

Additional Time1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 269kcal

Ingredients

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

Instructions

Preheat the oven to 375° F. Grease a 9x5 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.

Notes

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.

Nutrition