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Sweet cherries nestled in tender almond-scented bread create an irresistible combination that fills the kitchen with memories of summer fruit stands and grandmother's baking. This moist, flavorful loaf transforms simple ingredients into something truly special, bringing together the bright pop of cherries with the delicate richness of almonds in every slice.
Just last weekend, I served this bread at our morning book club meeting. As everyone reached for second slices, my friend Sarah declared it reminded her of her favorite French pastries—but so much easier to make at home!
Essential Ingredients
- Greek yogurt: Full-fat provides the best texture and moisture. I've found that low-fat versions make the bread slightly less tender.
- Buttermilk: The tangy flavor and acidity create an incredibly soft crumb. In a pinch, add 1 tablespoon lemon juice to regular milk.
- Fresh or canned cherries: Fresh ones bring bright flavor in summer, but well-drained canned cherries work wonderfully in winter months.
- Almond extract: A little goes a long way. Start with less; you can always add more to taste.
- Sliced almonds: Toast them lightly before adding for enhanced nutty flavor.
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Detailed Instructions
- Oven and Pan Preparation
- Position rack in center of oven and preheat to 350°F. Line loaf pan with parchment, leaving overhang for easy removal. Mist corners with baking spray for extra insurance. Sprinkle some sliced almonds in the bottom for a pretty top when inverted.
- Mixing Your Wet Ingredients
- Whisk room temperature eggs until foamy. Stream in melted (but not hot) butter while whisking. Add yogurt, buttermilk, and extracts. Mix until completely smooth with no yogurt lumps.
- Creating the Perfect Batter
- Sift flour, baking powder, and salt together. Fold dry ingredients into wet mixture in three additions. Stop mixing as soon as flour streaks disappear. Batter should be thick but still spoonable.
- Adding the Stars of the Show
- Toss cherries with cornstarch to prevent sinking. Reserve some for topping. Fold fruit and nuts in gently with just a few strokes. Don't overmix or the batter will turn pink.
In my early attempts at this recipe, I struggled with fruit sinking to the bottom. The cornstarch trick was a game-changer that I learned from my local bakery's owner.
Morning Glory
I love preparing this bread the evening before a special breakfast. The aroma of almond that greets early risers is worth the effort alone.
Perfect Pairings
A slice lightly toasted with butter has become my favorite afternoon indulgence. The heat brings out the almond flavor beautifully.
This bread has become my go-to recipe for morning gatherings and weekend treats. It's one of those reliable favorites that always draws compliments and recipe requests. The combination of cherries and almonds creates something magical—familiar enough to be comforting but special enough for celebrations.
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Frequently Asked Questions
- → Can I use frozen cherries instead of fresh?
- Yes, you can use frozen cherries, just make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
- → How should I store this bread?
- Allow the bread to cool completely, then wrap it in plastic wrap and store at room temperature.
- → Can I make the glaze thicker?
- Yes, simply add more confectioner's sugar to the glaze mixture until you reach your desired consistency.
- → What can I substitute for buttermilk?
- You can make your own buttermilk by adding 1/2 tablespoon of lemon juice to 1/2 cup regular milk and letting it sit for 5 minutes.
- → How do I know when the bread is done baking?
- Insert a toothpick into the center of the bread - it should come out clean when the bread is fully baked, usually after 50-60 minutes.