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Cherry Almond Bread

Jessica T. Brown
Soft, moist, and bursting with tart cherries, this Cherry Almond Quick Bread is finished with a sweet almond glaze and toasted almond topping.
Quick to prepare and satisfying to eat, it’s perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time: 1 hour
Total Time 2 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices

Equipment

  • 1 Large mixing bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk1 Spatula
  • 9×5 inch loaf pan or 3 mini loaf pans
  • wire rack
  • Dry skillet

Ingredients
  

For the bread:

  • ⅓ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ¾ tsp almond extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup sour cream
  • 1 cup frozen tart cherries

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ⅛ tsp almond extract
  • 1 oz sliced almonds

Instructions
 

  • Prepare Your Pan: Begin by preheating your oven to 375°F (190°C).
    This ensures the oven reaches the perfect temperature while you prepare the batter. Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray.
    If you prefer mini loaves, prepare three small loaf pans instead.
    Greasing ensures the bread won’t stick and will come out cleanly once baked.
    Set the pan aside while you assemble the batter.
  • Cream the Butter and Sugar: In a large mixing bowl, add ⅓ cup of softened butter and 1 cup of granulated sugar.
    Using a hand or stand mixer, beat on medium speed until the mixture becomes light, airy, and pale in color—about 3-5 minutes.
    This step is essential for incorporating air into the batter, which helps create a soft, tender loaf.
  • Add the Eggs and Flavors: Once the butter and sugar are fully creamed, add 2 room-temperature eggs one at a time.
    Beat well after each addition to fully incorporate them into the mixture.
    Then, add 1 teaspoon of vanilla extract and ¾ teaspoon of almond extract. Mix until smooth.
    These extracts enhance the flavor profile, giving the bread a rich, nutty, and aromatic base that pairs beautifully with cherries.
  • Combine the Dry Ingredients: In a separate medium-sized bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
    Whisking ensures the leavening agents and salt are evenly distributed, which helps the bread rise consistently and prevents clumping.
  • Incorporate Dry and Wet Ingredients: Start folding the dry ingredients into the wet mixture in thirds.
    First, add half of the dry mixture to the wet ingredients.
    Use a spatula to fold gently, just until it’s mostly combined—overmixing at this stage can make the bread dense.
  • Add the Sour Cream: Add ¾ cup of sour cream to the batter.
    The sour cream adds moisture and richness, keeping the bread soft and tender for days.
    Fold gently until blended, making sure no streaks of sour cream remain.
  • Finish Mixing the Batter: Add the remaining half of the dry ingredients to the mixture.
    Fold carefully to combine, stopping as soon as the flour disappears into the batter.
    Overmixing will result in a tougher texture, so aim for a smooth, slightly thick, but airy batter.
  • Fold in the Cherries: Finally, add 1 cup of frozen tart cherries to the batter.
    Gently fold them in until evenly distributed.
    The cherries provide bursts of tart sweetness throughout the loaf.
    Do not thaw them before adding—they will retain their shape and prevent the batter from becoming too wet.
  • Pour the Batter into the Pan: Scrape the batter carefully into your prepared loaf pan(s).
    Use a spatula to smooth the top and ensure the batter is evenly distributed.
    This helps the loaf bake evenly and creates a visually appealing finish.
  • Bake the Bread: Place the loaf pan in the preheated oven.
    For a large loaf, bake at 375°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 30-40 more minutes.
    For mini loaves, bake at 375°F for 10 minutes, then reduce to 350°F and bake for an additional 20-25 minutes.
    The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
    The top should spring back when lightly pressed.
  • Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 5 minutes.
    This prevents it from breaking apart when removed.
    After 5 minutes, gently transfer the loaf to a wire rack to cool completely.
    Cooling ensures the texture sets and makes slicing easier.
  • Prepare the Almond Glaze: While the bread is cooling, make the glaze.
    In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ⅛ teaspoon of almond extract until smooth.
    Adjust the milk slightly if needed for a drizzleable consistency.
  • Toast the Almonds: In a dry skillet over medium heat, toast 1 ounce of sliced almonds until lightly browned and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool slightly.
    Toasting enhances the almond flavor and adds a pleasant crunch.
  • Glaze and Garnish: Once the bread is fully cooled, drizzle the almond glaze evenly over the top using a spoon or small spatula.
    Immediately sprinkle the toasted almonds over the glaze so they adhere. This finishing touch adds sweetness, texture, and visual appeal.
  • Serve and Enjoy: low the glaze to set for a few minutes, then slice the bread into 12 generous slices.
    Serve at breakfast, as a snack, or dessert.
    The combination of tart cherries, sweet glaze, and nutty almonds makes each bite indulgent yet balanced.
    Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

  • For best results, always use room-temperature eggs; they blend more easily with the butter and sugar, creating a lighter, fluffier batter.
  • Frozen cherries should not be thawed before adding; this prevents excess moisture from making the batter too wet and ensures the cherries retain their shape and tart flavor.
  • You can swap sour cream with Greek yogurt for a slightly tangier flavor and added protein without changing the texture significantly.
  • Do not overmix the batter once the flour is added; overmixing can lead to a dense, heavy loaf.
  • The glaze can be adjusted for consistency by adding a little more powdered sugar for thickness or milk for a thinner drizzle.
  • Toasted almonds add flavor and crunch but can be omitted or replaced with other nuts like pecans or walnuts if desired.
  • Mini loaves are perfect for gifting or meal prep, while a large loaf is ideal for slicing and serving at family breakfasts.