Easy Almond Cherry Bread Recipe (Print Version)
# Ingredients:
→ Bread Base
01 -
1/2 cup Greek yogurt or plain strained yogurt
02 -
1/2 cup buttermilk
03 -
1/2 cup unsalted butter, melted
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/2 teaspoons almond extract
07 -
3/4 cup white granulated sugar
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1 1/2 teaspoons baking powder
10 -
1/4 teaspoon salt
→ Mix-ins
11 -
1 1/2 cups cherries, fresh or canned
12 -
1 tablespoon corn starch
13 -
1/2 cup sliced almonds
→ Almond Glaze
14 -
1/2 cup confectioner's sugar
15 -
1 to 2 tablespoons cream
16 -
1/4 teaspoon almond extract
# Instructions:
01 -
Preheat the oven to 350F/177C. Line the inside of an 8½-inch loaf pan and spray the sides with a nonstick baking spray.
02 -
In a large mixing bowl, combine the eggs, Greek yogurt, buttermilk, melted butter, almond and vanilla extracts and sugar. Beat on medium speed for a few minutes until the eggs are well beaten.
03 -
In a separate bowl, combine the flour, baking powder and salt. Sift the dry ingredients into the batter, then beat on medium speed for about 1 minute, until the flour is incorporated.
04 -
Pit the cherries, then cut into quarters. Toss the cherries in cornstarch, then add to the batter along with the sliced almonds. Reserve a handful of cherries and almonds for adding to the top. Fold in the cherries and almonds by hand.
05 -
Transfer the batter into the prepared loaf pan and add the remaining cherries and almonds on top. Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Take the bread out of the loaf pan and set onto a wire rack to cool completely.
06 -
For the almond glaze: combine the confectioner's sugar, almond extract and cream in a large mixing bowl and whisk until smooth. Add more confectioner's sugar for a thicker glaze. Drizzle the glaze over the top.
# Notes:
01 -
Store at room temperature wrapped in plastic wrap
02 -
Can be made with fresh or canned cherries