This easy cherry bread recipe made with juicy sweet fresh cherries makes the perfect quick bread for baking! It's lightly sweet with a nice crunch from sliced almonds.
It's cherry season, and I couldn't be more happy. I love this fruit!! I love it so much I overeat it on a regular basis when it's in season. One of my favorite ways to eat cherries in a baked good, besides cherry pie of course, is in quick bread. I love it!
I always love quick breads better with yogurt. It makes them moist and delicious and I love the texture it produces. If you enjoy this recipe you might also try this homemade pumpkin loaf or this whole wheat zucchini bread.
Do your best not to eat all of this bread in one setting. It's hard, I know. It's a good thing I have a couple hungry boys in this house, otherwise I would have eaten all this myself!!
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Why You Will Love This Recipe
- It's a great way to use up fresh cherries!
- A cherry quick bread recipe that's perfect for any level cook, including beginners.
- Great flavor everyone will love!
Ingredients
Here's an overview of some of the main ingredients you need to make this cherry quick bread recipe. The ingredients are easy to find at most grocery stores and you may already have some of them on hand.
- Flour: This quick bread uses a blend of all-purpose flour and whole wheat pastry flour. This is my favorite combination for quick breads and muffins.
- Sugar: Adds the perfect amount of sweetness to balance sweet tartness of the cherries.
- Baking powder: Gives the cherry almond bread some lightness and helps it rise.
- Fat: This cherry quick bread uses a combination of oil and melted butter. I like this combination because the butter gives it a richer flavor. You can use any neutral flavored oil suitable for baking works fine.
- Egg: Adds liquid and structure to the cherry loaf cake batter.
- Milk: You can use dairy milk or plant milk. I used vanilla nonfat almond milk for a little more almond flavor and its hint of vanilla.
- Sour cream: The secret ingredient that makes cherry quick bread so moist and delicious. You can also use plain yogurt for a similar effect.
- Vanilla and almond extract: Enhances the natural sweetness of the cherries and almonds. Make sure to use pure vanilla extract and not imitation.
- Cherries: This recipe uses fresh cherries!
- Nuts: I am using sliced almonds but this recipe will also work pecans or walnuts.
The full list and quantities of each are in the recipe card further down the page.
How do you pit cherries without a pitter?
It's super easy! All you have to do is cut the cherries in half around the pit. Then pull it apart and remove the pit.
How to Make Cherry Bread
Let's get started cooking! Here's a brief overview of the main steps but you can find all the details in the recipe card.
- Mix together the flours, sugar, salt, and baking in a small bowl.
- Combine the yogurt, egg, vanilla, almond extract, melted butter, oil, and milk in another larger bowl. Mix together until well blended.
- Add the dry ingredients to the wet and stir just enough to combine the ingredients.
- Add the sliced almonds and chopped cherries and fold gently to combine.
- Pour the batter into a prepared pan.
- Bake in the oven until the top is golden brown and a toothpick inserted into the center comes out clean.
PRO TIP: I prefer to slightly underbake this cherry almond bread. It will continue to bake even after it's removed from the oven and keeps it from turning out a bit overcooked and dry.
- Let the cherry bread cool slightly in the pan before removing it.
How to Store
Store leftovers wrapped well or in an airtight container at room temperature for up to three days.
You can also store it in the fridge which will make it last a bit longer. Also, since it contains fruit if it's warm in the kitchen it's a good idea to keep it stored in the fridge.
Cherry almond bread freezes great! So it's perfect to make ahead or to bake a double batch to save for later. Allow the loaf to cool completely before wrapping it and storing in the freezer for up to three months.
Still have questions? I've got more tips on freezing loaf cakes.
How to Serve with Quick Breads
This cherry almond bread or cherry loaf cake is lightly sweet. It's perfect to enjoy with your morning coffee but nice enough to serve guests for brunch or breakfast.
It's ideal with a cup of tea for an afternoon snack!
Enjoy just as it is or spread a bit of butter on top. You can also add your favorite jam or jelly.
Expert Tips
- Let it cool before slicing. It's easier to slice since it's less likely to crumble.
- Mix the cherries with the flour first to prevent them from bleeding so much.
- To prevent overbaking, slightly undercook your bread since it will continue cooking once it's removed from the oven.
FAQs
I don't recommend using frozen cherries unless they are thawed and drained. They are really mushy, to begin with and release a lot of extra moisture into the bread. You can do it in a pinch if you want to make it out of season!
My secret ingredient to make a moist quick bread is adding sour cream or yogurt to the batter. I also prefer to slightly underbake quick breads since they will continue to cook after they come out of the oven. These two tricks keep my quick breads from coming out dry!
More Cherry Recipes
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For more inspiration
Quick Cherry Bread with Almonds
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 1 cup sugar
- ¾ teaspoon salt
- 4 teaspoons baking powder
- ⅔ cup canola oil
- ½ cup melted butter
- 2 eggs
- ⅓ cup milk I used vanilla nonfat almond milk
- ½ cup sour cream or plain yogurt
- 2 teaspoon vanilla
- 2 teaspoons almond extract
- 1 ½ cup fresh cherries, chopped
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 degrees.
- Prepare loaf pan, brush with melted butter or pan spray.
- In small bowl, combine flour, sugar, baking powder, and salt.
- In a larger bowl, combine oil, butter, almond extract, egg, milk, yogurt and vanilla.
- Combine to the dry and wet ingredients, mixing only until combined. Be careful not to over mix. Add chopped cherries and slices almonds. Fold carefully.
- Pour into prepared pan and move to the hot oven.
- Bake for 65 minutes and remove from the oven.
- I like to let mine cool for at least 10 minutes in the pan before gently removing.
- You can eat it hot, but I prefer to let it cool at least 30 minutes before serving!
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