Almond Cherry Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
3/4 cup white sugar
02 -
2 eggs, large
03 -
1 teaspoon vanilla flavoring
04 -
1 1/2 teaspoons almond flavoring
05 -
1/2 cup melted unsalted butter
06 -
1/2 cup buttermilk
07 -
1/2 cup thick Greek yogurt or plain yogurt
→ Dry Ingredients
08 -
1 1/2 teaspoons baking powder
09 -
1 1/2 cups flour
10 -
A pinch (1/4 teaspoon) of salt
→ Mix-ins
11 -
1 tablespoon cornstarch
12 -
1/2 cup sliced almonds
13 -
1 1/2 cups fresh or canned cherries
→ Almond Glaze
14 -
1/4 teaspoon almond flavoring
15 -
1 to 2 tablespoons cream
16 -
1/2 cup powdered sugar
# Instructions:
01 -
Turn the oven on to 350F/177C. Line an 8½-inch loaf pan and coat the edges with baking spray so it’s nonstick.
02 -
Mix together the eggs, sugar, butter (melted), buttermilk, yogurt, and both flavorings in a big bowl. Use medium speed and beat for a few moments until the eggs are well blended.
03 -
Put together the flour, salt, and baking powder in another bowl. Sift this into the wet mix and beat on medium for about a minute, stopping once it’s all smooth.
04 -
Slice the cherries into quarters after removing the pits. Toss them with cornstarch. Add cherries and sliced almonds into the batter, keeping a handful aside for topping later. Stir by hand until blended.
05 -
Pour the mix into the lined pan. Sprinkle the saved cherries and almonds on top. Bake for 50 to 60 minutes. When a toothpick comes out clean, take it out. Move the bread to a cooling rack to cool completely.
06 -
Whisk together the cream, powdered sugar, and almond flavoring in another bowl until no lumps are left. Add more powdered sugar if needed for a thicker glaze. Drizzle the made glaze evenly on top.
# Notes:
01 -
Keep it at room temp, wrapped in plastic.
02 -
Works fine with either fresh or canned cherries.