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.