A Taste of Summer: Moist Almond Cherry Bread

A Sweet Memory in a Loaf

Every summer, my family would pack into our old station wagon and drive up to Traverse City, Michigan, the cherry capital of the world. The air there smells different—a sweet blend of ripe fruit, fresh water from the lake, and warm sunshine. My grandmother, a baker whose hands were perpetually dusted with flour, believed that cherries were nature’s candy. It was on one of those sun-drenched afternoons in her kitchen that I first learned the secret to the most incredible almond cherry bread. It wasn’t just a recipe; it was a way to capture the essence of summer in a single, fragrant loaf.

Have you ever wondered if you could bake a quick bread that’s not only incredibly moist and flavorful but also beautiful enough to be a centerpiece? This recipe proves you can. Forget dry, crumbly loaves; this is the ultimate moist cherry bread, bursting with juicy fruit and a delicate almond flavor that will transport you straight to a perfect summer day.

Ingredients for Your Perfect Loaf

Here is everything you’ll need to create this masterpiece. Each ingredient is chosen to create a perfect balance of moisture, flavor, and texture.

this now & bake later ❤️

Timing is Everything

This delicious quick bread recipe is designed for busy schedules. From start to finish, you’re looking at under 90 minutes, which is over 50% faster than the average yeasted bread recipe that requires hours of rising time.

• Preparation Time: 20 minutes
• Cooking Time: 55-65 minutes
• Total Time: 85 minutes

Step-by-Step Guide to Baking Bliss

Step 1: Preheat and Prepare

First things first, preheat your oven to 175∘C (350∘F). Grease and flour a standard 9×5 inch loaf pan. This simple step is your insurance against the bread sticking. A little baker’s trick: you can also line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the Greek yogurt, buttermilk, melted butter, eggs, vanilla extract, and that all-important almond extract. Mix until everything is smooth and fully combined. The aroma at this stage is already incredible!

Step 3: Mix the Dry Ingredients

In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Combining the dry ingredients separately ensures the baking powder and salt are evenly distributed, which is crucial for a uniform rise.

Step 4: Gently Fold It All Together

Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, fold them together gently. Stop as soon as you no longer see streaks of flour. Pro Tip: Overmixing develops gluten and can make your quick bread tough. A few small lumps are perfectly fine! This is the most common mistake in making any quick bread recipe.

Step 5: Prepare and Add the Cherries

In a small bowl, toss your halved cherries with the 1 tablespoon of corn starch. This light coating absorbs some of the fruit’s juice and prevents all your beautiful cherries from sinking to the bottom of the loaf during baking. Gently fold the coated cherries into your batter.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the sliced almonds evenly over the surface. Bake for 55-65 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached.

Step 7: Cool and Glaze

Let the almond cherry bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. While it’s cooling, whisk together the confectioner’s sugar, 1 tablespoon of cream, and the almond extract for the glaze. Add more cream, a tiny bit at a time, until you reach a smooth, drizzly consistency. Once the bread is completely cool, drizzle the glaze over the top.

Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming the loaf is cut into 12 slices).

• Calories: 260 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 6g
• Sugar: 22g
• Sodium: 150mg
• Fiber: 2g

Healthier Alternatives for the Recipe

Want to tweak this recipe? Here are some simple swaps to make this delicious cherry nut bread fit your dietary goals:

• Go Whole Grain: Replace half of the all-purpose flour with white whole wheat flour for an easy fiber boost without drastically changing the texture.
• Reduce Sugar: You can reduce the granulated sugar to 1/2 cup without a major impact. The cherries and glaze add plenty of sweetness. Alternatively, substitute with coconut sugar or maple syrup (you may need to slightly reduce the buttermilk).
• Dairy-Free Option: Use plant-based Greek-style yogurt, a non-dairy buttermilk substitute (1/2 cup plant milk + 1/2 tbsp lemon juice), and a plant-based butter spread.
• Gluten-Free Version: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.

Serving Suggestions

This loaf is wonderfully versatile. Here are a few of my favorite ways to enjoy it:

• The Classic: A warm slice with a smear of salted butter alongside your morning coffee or tea.
• Dessert Style: Serve a slice slightly warmed with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
• Toasted Perfection: Toast a slice until the edges are crispy and the almonds are fragrant. It’s a game-changer!
• With Cheese: The sweet and savory combination of this bread with a sharp white cheddar or creamy goat cheese is surprisingly delicious.

Common Mistakes to Avoid

1. Overmixing the Batter: This is the #1 cause of tough, dense quick breads. Mix only until the flour disappears. Lumps are your friend!
2. Cherries Sinking: Don’t skip the step of tossing the cherries in corn starch (or flour). This simple trick keeps them suspended beautifully throughout the loaf.
3. Overbaking: A dry loaf is a sad loaf. Start checking for doneness at the 55-minute mark. The top should be golden brown and a skewer should come out clean.
4. Glazing While Warm: If you drizzle the glaze on while the bread is still warm, it will melt and soak in instead of sitting prettily on top. Patience is key!

Storing Tips for Your Bread

To keep your almond cherry bread fresh and delicious:

• At Room Temperature: Store the completely cooled loaf in an airtight container or wrap it tightly in plastic wrap. It will stay moist and fresh for up to 3 days.
• In the Refrigerator: For longer storage, you can refrigerate it for up to a week. The texture is best if you let it come to room temperature or toast it lightly before serving.
• In the Freezer: This bread freezes beautifully! Wrap the entire loaf (or individual slices) in plastic wrap, then a layer of aluminum foil. It will keep for up to 3 months. Thaw at room temperature.

Your New Favorite Recipe Awaits

This almond cherry bread is more than just a baked good; it’s a slice of comfort. With its incredibly moist crumb, juicy bursts of cherry, and a sweet almond glaze, it strikes the perfect balance of simplicity and elegance. This recipe is straightforward, forgiving, and delivers consistently delicious results that will impress your family and friends. It’s the perfect way to use seasonal fruit or to bring a little bit of summer sunshine into your kitchen any time of year.

We would be absolutely thrilled for you to try this recipe! When you do, please come back and share your experience in the review section or leave a comment below. Don’t forget to subscribe to our blog for more delicious updates and baking adventures!

Frequently Asked Questions

Q1: Can I use frozen cherries for this recipe?

Absolutely! Thaw the frozen cherries completely and pat them very dry with paper towels to remove as much excess moisture as possible before tossing them with the corn starch. This prevents the batter from becoming too watery.

Q2: My bread is always dense. What am I doing wrong?

The most likely culprit is overmixing the batter after adding the dry ingredients. Mix just until you can no longer see streaks of flour. Another possibility is an expired leavening agent. Check the date on your baking powder to ensure it’s still active.

Q3: Can I make this recipe nut-free?

Yes. To make it nut-free, simply omit the sliced almonds from the topping and substitute the almond extract with an equal amount of additional vanilla extract. The bread will still be wonderfully moist and flavorful.

Q4: Why did my quick bread sink in the middle after baking?

This can happen for a few reasons: underbaking, opening the oven door too frequently during baking (which causes a temperature drop), or measuring the leavening agent incorrectly. Ensure the bread is fully cooked by using the skewer test before removing it from the oven.

A Taste of Summer: Moist Almond Cherry Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 8 minutes
• Yield: 8 Slices 1x

Print Recipe

Pin Recipe

Description

Bursting with juicy cherries and fragrant almond, this tender quick bread is enriched with Greek yogurt and buttermilk for extra moisture. A simple almond glaze on top turns each slice into a dreamy, nut-studded treat perfect for breakfast, brunch, or an afternoon snack.

---

Ingredients

Units USM Scale 1x2x3x

For Cherry Almond Bread:

• 1/2 cup Greek yogurt (Or plain strained yogurt)
• 1/2 cup Buttermilk
• 1/2 cup Unsalted butter melted
• 2 large Eggs
• 1 tsp Vanilla extract
• 1 1/2 tsp Almond extract
• 3/4 cup Granulated sugar
• 1 1/2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1 1/2 cups Cherries (Fresh or canned pitted and chopped)
• 1 tbsp Corn starch (Toss with cherries to prevent sinking)
• 1/2 cup Sliced almonds (Plus extra for sprinkling on top)

For Almond Glaze:

• 1/2 cup Confectioner’s sugar
• 1 –2 tbsp Cream To thin the glaze
• 1/4 tsp Almond extract

Cook Mode Prevent your screen from going dark

---

Instructions

Prep & Preheat:

1. Preheat oven to 350°F (175°C).
2. Grease or line a 9×5-inch loaf pan with parchment.

Toss Cherries:

1. In a small bowl, toss chopped cherries with 1 tbsp corn starch. Set aside.

Mix Wet Ingredients:

1. In a large bowl, whisk together Greek yogurt, buttermilk, melted butter, eggs, vanilla, almond extract, and sugar until smooth.

Combine Dry Ingredients:

1. Add flour, baking powder, and salt to the wet mixture. Stir just until no streaks of flour remain.

Fold in Add-Ins:

1. Gently fold the coated cherries and ½ cup sliced almonds into the batter.

Bake:

1. Pour batter into prepared pan and smooth the top.
2. Sprinkle additional almonds over the loaf.
3. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

Cool:

1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Prepare Glaze:

1. In a small bowl, whisk confectioner’s sugar with 1–2 tbsp cream and almond extract until smooth and pourable.

Glaze & Serve:

1. Drizzle the glaze over the cooled loaf.
2. Slice into 8 pieces and enjoy.

Notes

• Flour Alternative: Use 1:1 gluten-free baking blend in place of all-purpose flour.

• Peach Variation: Substitute diced peaches for cherries for a seasonal twist.

• Make-Ahead: Bake loaf, cool, wrap, and freeze for up to 1 month; thaw before glazing.

• Storage: Store covered at room temperature up to 2 days or refrigerate up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 48 minutes
• Category: Breakfast, Dessert, Snack
• Cuisine: American, Baking

Nutrition

• Calories: 260