Cherry Almond Bread (Printable Version)
# What You'll Need:
→ Bread Base
01 -
2 big eggs
02 -
1/2 cup buttermilk
03 -
1 teaspoon vanilla extract
04 -
1 1/2 teaspoons almond extract
05 -
1/2 cup melted unsalted butter
06 -
3/4 cup white sugar
07 -
1/2 cup plain strained yogurt or Greek yogurt
→ Dry Ingredients
08 -
1/4 teaspoon salt
09 -
1 1/2 teaspoons baking powder
10 -
1 1/2 cups all-purpose flour
→ Mix-ins
11 -
1 tablespoon cornstarch
12 -
1 1/2 cups cherries from a can or fresh ones
13 -
1/2 cup sliced almonds
→ Almond Glaze
14 -
1/4 teaspoon almond extract
15 -
1/2 cup powdered sugar
16 -
1 to 2 tablespoons cream
# Preparation Steps:
01 -
Warm your oven to 350F (177C). Grab an 8½-inch loaf pan and line it. Don't forget to spray the sides with nonstick spray.
02 -
In a large bowl, put eggs, yogurt, buttermilk, butter, both extracts, and sugar. Beat with a mixer on medium for a couple minutes until eggs are completely mixed in.
03 -
In another bowl, mix baking powder, flour, and salt. Sift these dry things into your wet mixture, then mix on medium for about a minute till the flour blends in.
04 -
Take out the pits and cut cherries into quarters. Toss them with cornstarch, then add to the batter with most of the almonds. Save some cherries and almonds for the top. Fold everything in by hand gently.
05 -
Dump the batter into your ready pan, then scatter those saved cherries and almonds on top. Stick it in the oven for about 50 to 60 minutes. You'll know it's done when a toothpick comes out clean from the middle. Cool it on a rack after taking it out.
06 -
For your glaze, stir almond extract, powdered sugar, and cream in a big bowl till smooth. Want it thicker? Just add more sugar. Pour it over your bread once it's cool.
# Additional Tips:
01 -
Keep it wrapped in plastic at room temp.
02 -
Go with canned or fresh cherries, they both work fine.