Almond Cherry Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
2 large eggs
02 -
1/2 cup buttermilk
03 -
1 teaspoon vanilla extract
04 -
1 1/2 teaspoons almond extract
05 -
1/2 cup melted unsalted butter
06 -
3/4 cup granulated white sugar
07 -
1/2 cup plain strained yogurt or Greek yogurt
→ Dry Ingredients
08 -
1/4 teaspoon salt
09 -
1 1/2 teaspoons baking powder
10 -
1 1/2 cups all-purpose flour
→ Mix-ins
11 -
1 tablespoon cornstarch
12 -
1 1/2 cups cherries, either canned or fresh
13 -
1/2 cup almond slices
→ Almond Glaze
14 -
1/4 teaspoon almond extract
15 -
1/2 cup powdered sugar
16 -
1 to 2 tablespoons cream
# Instructions:
01 -
Set your oven to preheat at 350F (177C). Get an 8½-inch loaf pan, line it, and make sure to spray the sides with nonstick spray.
02 -
Grab a big bowl and toss in the eggs, yogurt, buttermilk, butter, vanilla and almond extracts, plus the sugar. Use a mixer on medium to beat it all for a few minutes, until the eggs are fully mixed in.
03 -
Take another bowl, combine the baking powder, flour, and salt. Sift this dry mix into your wet batter, then use your mixer on medium for about a minute until the flour is blended in.
04 -
Remove the pits from your cherries and cut them into quarters. Coat them in cornstarch, and then mix them into the batter with the almond pieces. Keep a handful of cherries and almonds on the side for topping. Gently fold everything together by hand.
05 -
Pour the batter into the pan you prepped earlier, then sprinkle those extra cherries and almonds on top. Pop it into the oven for about 50 to 60 minutes. It’s done when a toothpick slid into the middle comes out clean. Let the bread cool on a rack after taking it out of the pan.
06 -
For the glaze, mix together the almond extract, powdered sugar, and cream in a big bowl until it’s smooth. You can add more powdered sugar if you want it thicker. Drizzle this over your cooled bread.
# Notes:
01 -
Wrap in plastic and keep at room temperature.
02 -
Use fresh or canned cherries—whatever works for you.