Cherry Bread

A freshly baked loaf of almond-topped bread with slices revealing chocolate chips, placed on parchment paper on a cooling rack with a knife beside it.

This mouthwatering cherry almond bread is the perfect balance of sweet fruit and nutty crunch. It's easy to make as a breakfast treat or a dessert.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Dessert

Cuisine American

Servings

Calories 305 kcal

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup granulated sugar
1 teaspoon pure almond extract
½ cup vegetable oil (I used olive oil)
⅔ cup buttermilk (see notes for dairy-free option)
1 ½ cups fresh cherries (pitted and halved)
1 tablespoon lemon zest
½ cup raw sliced almonds

Instructions

Preheat oven to 350°F.
Grease a 9x5-inch loaf pan with olive oil cooking spray, canola oil, or another alpha-gal safe option.
Line the greased pan with parchment paper.
In a medium bowl, mix flour, baking powder, and salt. Set aside.
In a large bowl, whisk together eggs, sugar, almond extract, and oil.
Add half the flour mixture to the wet ingredients in the large bowl.
Whisk in the buttermilk.
Add the remaining flour mixture and stir just until combined.
Fold in the pitted cherry halves and lemon zest.
Pour the cherry bread dough into the prepared loaf pan.
Top the bread batter with raw, sliced almonds.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool for 10 minutes in the pan, then transfer the cherry bread to a wire rack and let it cool completely. This is the hardest part – no sneaky taste tests yet!
Enjoy your cherry almond masterpiece, and try not to gloat too much when everyone corners you for the recipe at the next potluck!

Video

Notes

To make this recipe dairy-free, use vegan buttermilk. It’s fast and easy to make at home with this recipe.
Whether you use fresh or frozen cherries, don’t forget to cut them in half. Otherwise, the fruit will sink to the bottom of your bread.
If you'd like to make smaller loaves, divide the batter between mini loaf pans. Just remember to reduce your baking time. I recommend starting to check for doneness at around 20 minutes. Mini loaves make great gifts, if you can bear to part with them!

Nutrition

Calories: 305kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 34mgSodium: 189mgFiber: 2gSugar: 24gCalcium: 66mgIron: 1mg

Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.

Keyword vegetarian