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Plump cherries tucked into soft, almond-flavored bread make an unforgettable duo that spreads wonderful scents through your home, bringing back thoughts of countryside fruit markets and family baking days. This juicy, tasty loaf turns basic components into something quite remarkable, blending the vibrant sweetness of cherries with the subtle nuttiness of almonds in each bite.
I shared this bread during our book group get-together last Sunday. While everyone grabbed another piece, my buddy Sarah mentioned it reminded her of pastries from her favorite French bakery—but way simpler to whip up at home!
Key Components
- Greek yogurt: Go for whole milk version for maximum softness. I've noticed the reduced-fat kind doesn't make the bread quite as fluffy.
- Buttermilk: Its slight sourness and acid help create an extra soft texture. If you're out, just mix a tablespoon of lemon juice into regular milk.
- Fresh or canned cherries: Summer ones bring zingy flavor, but well-drained canned ones work great during winter.
- Almond extract: Don't overdo it. Begin with a smaller amount, you can always put in more if needed.
- Sliced almonds: Give them a quick toast beforehand to bring out their nutty goodness.
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Step-by-Step Guide
- Get Your Oven Ready
- Put your rack in the middle of the oven and warm it to 350°F. Cover your loaf pan with parchment paper, leaving some hanging over for lifting out later. Spray the corners with baking spray just to be safe. Toss some sliced almonds on the bottom for a pretty finish when you flip it over.
- Combine Wet Stuff
- Beat eggs at room temp until they're frothy. Pour in melted butter (cooled down a bit) while still mixing. Throw in yogurt, buttermilk, and your extracts. Stir until it's all smooth without any yogurt chunks.
- Make Your Batter
- Sift together flour, baking powder, and salt. Add dry things to wet things in three batches. Stop stirring once you can't see any flour streaks. Your batter should be thick but still easy to pour.
- Put In The Main Attractions
- Mix cherries with cornstarch so they won't all sink. Save a few for the top. Gently fold in fruit and nuts with just a couple of stirs. Don't mix too much or everything will turn pink.
When I first tried making this, I kept having issues with fruit dropping to the bottom. The cornstarch trick totally saved me—I picked that up from the owner of my neighborhood bakery.
Breakfast Delight
I like to make this bread the night before we have guests over for breakfast. Just the smell of almonds that fills the house when everyone wakes up makes it totally worth it.
Great Combos
My favorite afternoon snack is a lightly toasted slice with some butter on top. The warmth really brings out all that almond goodness.
This bread has become what I always make for breakfast gatherings and weekend treats. It's one of those trusted favorites that always gets folks asking for the recipe. Something magical happens when cherries meet almonds—it's familiar and cozy but still fancy enough for special occasions.
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Frequently Asked Questions
- → Can frozen cherries work as a replacement?
- Absolutely! Just thaw and drain them well to avoid extra liquid in the batter.
- → What’s the best way to keep the loaf fresh?
- Cool the loaf down fully, wrap it tightly in plastic wrap, and leave it at room temperature.
- → Is it possible to thicken the glaze?
- Sure! Mix in extra powdered sugar until the glaze has the thickness you’re after.
- → If I don’t have buttermilk, what can I use?
- Mix half a tablespoon of lemon juice with half a cup of milk, let it sit for five minutes, and use that.
- → How can I tell when the loaf is ready?
- Poke a toothpick in the middle. If it comes out clean, your loaf is done. This usually takes about 50-60 minutes.