Cherry Almond Quick Bread
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I remember the first time I baked this Cherry Almond Quick Bread — the kitchen smelled like toasted almonds and warm cherries in under an hour. It’s a single-loaf quick bread that balances tart frozen cherries with a whisper of almond extract and a glossy almond glaze. It’s simple enough for a weeknight bake and pretty enough for brunch or a casual dessert. If you enjoy fruit-forward quick breads, you might also like this take on almond flour banana bread for another nutty, moist loaf option.
Why you’ll love this dish
This loaf hits a few sweet spots: it’s fast (no yeast), forgiving for home bakers, and uses frozen cherries so you don’t need fresh fruit in season. The almond extract amplifies the cherry flavor without being cloying, and the tangy sour cream keeps the crumb tender and moist. It’s great for breakfast, a coffee break, potlucks, or as a lighter dessert after a heavy meal.
“A perfect balance of tart cherries and buttery almond — bakery taste without the fuss.” — a regular at my Sunday brunch table
What makes it particularly appealing:
- Quick prep: batter comes together in one mixing sequence with short folding steps.
- Cost-effective: basic pantry ingredients plus a bag of frozen cherries.
- Crowd-pleasing: mild almond flavor is approachable for kids and adults.
- Flexible: the recipe adapts easily (see Variations).
How this recipe comes together
Step-by-step overview
- Cream butter and sugar until light to build a fluffy base.
- Beat in eggs and flavorings to emulsify and add structure.
- Alternate dry ingredients with sour cream to keep the batter tender.
- Fold in frozen cherries gently so they don’t bleed color everywhere.
- Bake in a loaf pan until springy and a toothpick comes out clean.
- Glaze and top with toasted sliced almonds for crunch and shine.
This is a straightforward batter method — no creaming tricks beyond the initial butter and sugar, and no complicated temperature or timing adjustments needed.
What you’ll need
Ingredient list
- 1/3 cup butter, softened (unsalted preferred)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup sour cream
- 1 cup frozen tart cherries (do not thaw)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/8 teaspoon almond extract (for glaze)
- 1 ounce sliced almonds (toasted)
Ingredient notes and substitutions
- Butter: can swap for an equal amount of vegetable oil for a slightly denser loaf, but butter gives better flavor.
- Sour cream: Greek yogurt (full-fat) is a 1:1 substitute and adds the same tang.
- Cherries: frozen tart cherries work best for brightness; drain excess ice crystals and fold in frozen to reduce bleeding. Fresh cherries (pitted) can be used when in season — halve them.
- Almond extract: potent — measure precisely. If you prefer a subtler note, use 1/2 teaspoon in the batter.
For a lemony variation that pairs almond with citrus, consider trying a lemon-zucchini loaf like this lemon zucchini almond loaf for inspiration.
Step-by-step instructions
- Preheat and prep: Heat the oven to 375°F. Grease a 9×5-inch loaf pan or three mini loaf pans and set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until pale and light in texture, about 2–3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, then mix in the vanilla and 3/4 teaspoon almond extract until combined.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate dry and sour cream: Add half the dry ingredients to the wet mixture and fold gently. Stir in the sour cream, then add the remaining dry ingredients. Mix only until mostly incorporated — a few streaks are okay.
- Fold in cherries: Gently fold in the frozen cherries just until distributed. Overmixing will toughen the crumb and break up cherries.
- Bake: Pour batter into the prepared pan(s). Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 45–55 minutes for a full loaf (mini loaves will take less time). If the top browns too quickly, tent with foil.
- Cool briefly: Let the loaf cool in the pan for 5 minutes, then turn out onto a wire rack to cool slightly.
- Make glaze and toast almonds: While the loaf cools, whisk powdered sugar, milk, and 1/8 teaspoon almond extract until smooth. Toast sliced almonds in a dry skillet over medium heat until lightly browned and fragrant; watch closely to prevent burning.
- Finish: Drizzle glaze over the warm loaf and sprinkle with toasted almond slices. Let glaze set a few minutes before slicing.
Pro tip: chilling the loaf for 15–20 minutes before slicing yields cleaner slices because the crumb firms up slightly.
Best ways to enjoy it
Serving suggestions
- Morning coffee: Serve slightly warm with a smear of softened butter or a dollop of Greek yogurt.
- Brunch spread: Slice and arrange on a platter alongside mini quiches and fresh fruit for contrast.
- Dessert: Plate a slice with a scoop of vanilla ice cream and a few warm cherries for a simple dessert.
- Snack: Cut into smaller slices and serve with tea — the almond glaze makes it feel special.
If you’re creating a brunch menu and want a savory bite to balance the sweetness, try pairing the loaf with these brie cranberry flatbreads with almond crunch for complementary flavors and textures.
Storage and reheating tips
Keeping leftovers fresh
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days wrapped well to prevent drying. Bring to room temperature or warm briefly before serving.
- Freezing: Wrap slices or a whole cooled loaf in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm individual slices for 10–15 seconds in the microwave, or 6–8 minutes at 325°F in the oven for a whole loaf. If glazing is already on, microwave briefly at low power or warm uncovered in the oven to crisp the almonds.
Food safety note: Because this recipe contains eggs and dairy, keep perishable leftovers refrigerated if not consumed the same day.
Pro chef tips
Helpful cooking tips
- Room-temp eggs: They incorporate better into the batter and give a smoother, more tender crumb.
- Don’t thaw cherries: Fold them in frozen to prevent color bleed and to keep batter from turning pink.
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife to avoid dense loaves from packing.
- Test doneness: Use a toothpick in the center; if it comes out with wet batter, continue baking and recheck every 5 minutes.
- Prevent sogginess: If your cherries release a lot of juice (rare with frozen tart cherries), drain briefly on paper towel before folding in.
Small time-savers: Toast almonds while the loaf is cooling to use oven or stove time efficiently.
Creative twists
Recipe variations
- Almond-Cherry Muffins: Divide batter into a 12-cup muffin tin and bake at 375°F for 18–22 minutes for portable treats.
- Citrus-almond: Add 1 teaspoon lemon zest to the batter and sub lemon juice to half the milk in the glaze for a citrus lift.
- Chocolate-cherry: Fold in 1/2 cup mini dark chocolate chips for a classic pairing.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and reduce bake time slightly; check texture and add a tablespoon of almond flour if batter feels too wet.
- Vegan swap: Use a vegan butter, 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and dairy-free yogurt instead of sour cream — results will be slightly different but still tasty.
FAQ
Common questions
Q: Can I use fresh cherries instead of frozen?
A: Yes. Pit and halve fresh cherries and drain any excess juice. Because fresh cherries contain more moisture, pat dry before folding in and watch bake time; you may need a few extra minutes.
Q: My glaze is too thin or too thick — how do I fix it?
A: Too thin: add powdered sugar 1 tablespoon at a time until desired thickness. Too thick: add milk 1/4 teaspoon at a time until smooth.
Q: Why did my cherries sink to the bottom?
A: Toss cherries lightly in 1 teaspoon of flour before folding in; this helps suspend them in the batter. Also, avoid overmixing which can make batter too thin.
Q: Can I make mini loaves or muffins with the same batter?
A: Yes — mini loaves or muffins work well. Reduce bake time (mini loaves ~25–30 minutes; muffins ~18–22 minutes) and test with a toothpick.
Q: How do I prevent the almonds from burning when toasting?
A: Toast sliced almonds in a dry skillet over medium-low heat, stirring constantly. Remove from heat as soon as they’re fragrant and lightly golden because they continue to brown from residual heat.
Conclusion
For another take on cherry-almond loafs, see this similar Cherry Almond Bread from Chocolate with Grace that highlights the same classic pairing. If you like regional spins and want an Italian-style version, check out this Cherry Almond Loaf | Italian Food Forever for a slightly different approach. For a more cake-like interpretation with extra indulgence, read the Almost Cake: Cherry Almond Bread feature on Honest Cooking Magazine.
Cherry Almond Quick Bread
Ingredients
Method
- Preheat the oven to 375°F. Grease a 9x5 inch loaf pan or three mini loaf pans and set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and light in texture, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla and almond extract until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add half the dry ingredients to the wet mixture and fold gently. Stir in the sour cream, then add the remaining dry ingredients. Mix only until mostly incorporated — a few streaks are okay.
- Gently fold in the frozen cherries just until distributed.
- Pour batter into the prepared pan(s). Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 45–55 minutes for a full loaf.
- Let the loaf cool in the pan for 5 minutes, then turn it out onto a wire rack to cool slightly.
- While the loaf cools, whisk powdered sugar, milk, and almond extract until smooth.
- Toast sliced almonds in a dry skillet over medium heat until lightly browned and fragrant.
- Drizzle glaze over the warm loaf and sprinkle with toasted almond slices. Let the glaze set a few minutes before slicing.
