Cherry Almond Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
3/4 cup white sugar, granulated
02 -
1/2 cup unsalted butter, melted
03 -
2 large eggs
04 -
1 1/2 teaspoons almond extract
05 -
1 teaspoon pure vanilla
06 -
1/2 cup buttermilk
07 -
1/2 cup plain Greek or strained yogurt
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1/4 teaspoon salt
10 -
1 1/2 teaspoons baking powder
→ Mix-ins
11 -
1 1/2 cups cherries, fresh or prepped from a can
12 -
1 tablespoon cornstarch
13 -
1/2 cup sliced almonds
→ Almond Glaze
14 -
1 to 2 tablespoons heavy cream
15 -
1/4 teaspoon almond extract
16 -
1/2 cup powdered sugar
# Instructions:
01 -
Turn your oven up to 350F (177C) to get it hot. Grab an 8½-inch loaf pan, line it with parchment, and spray the sides to stop sticking.
02 -
In a big mixing bowl, add the sugar, eggs, buttermilk, Greek yogurt, melted butter, and both extracts. Blend everything on medium speed until smooth and fully blended.
03 -
In another bowl, toss together the flour, salt, and baking powder. Slowly sift this into the wet mixture, and beat it gently for about one minute until everything’s incorporated.
04 -
Quarter the cherries after removing pits. Coat them lightly in cornstarch, and toss them along with the almond slices into the batter. Keep some cherries and almonds aside for decorating later. Carefully fold all ingredients in by hand.
05 -
Pour the batter into the prepared pan and add the extra cherries and almond slices on top. Bake in the oven for 50–60 minutes, until a toothpick comes out clean from the center. Cool completely on a rack after removing from the pan.
06 -
In a clean large bowl, mix cream, almond extract, and powdered sugar until smooth and drizzle-able. Adjust with more sugar if you want it thicker. Drizzle onto the cooled loaf for a sweet finish.
# Notes:
01 -
Keep it wrapped in plastic to store at room temperature.
02 -
Feel free to use canned or fresh cherries, whichever you’ve got.