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Almond Cherry Quick Bread with Toasted Almond Glaze Recipe

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3.9 from 1 review

This Almond Quick Bread is a moist and flavorful loaf bursting with tart cherries and a delightful almond glaze. Perfect for breakfast or an afternoon treat, it combines tender crumb with a nutty crunch from toasted almonds, offering a lovely balance of sweetness and tanginess in every bite.

  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Ingredients

Bread Batter

  • ⅓ cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon almond extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup sour cream
  • 1 cup frozen tart cherries

Glaze and Topping

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ⅛ teaspoon almond extract
  • 1 ounce sliced almonds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375° F. Grease a 9×5 inch loaf pan or three mini loaf pans and set aside to ensure the bread does not stick.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter together with the granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender crumb.
  3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and almond extract, mixing well after each addition to combine all flavors evenly.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to create an even blend of leavening agents and seasoning.
  5. Combine Batter: Add half of the dry ingredients to the wet ingredients and gently fold together. Then add the sour cream, followed by the remaining dry ingredients, folding just until mostly combined to avoid overmixing.
  6. Fold in Cherries: Fold in the frozen tart cherries carefully until they are just incorporated to distribute them evenly without breaking them up.
  7. Bake the Bread: Pour the batter into the prepared loaf pan(s) and bake in the preheated oven. Mini loaves take approximately 35-40 minutes, and a full loaf requires about 50-60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool Bread: Let the bread cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely, preventing sogginess from condensation.
  9. Make Glaze: Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth and pourable.
  10. Toast Almonds: Toast sliced almonds in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant. Remove from heat and let cool.
  11. Glaze and Garnish: Drizzle the cooled bread with the almond glaze, then sprinkle the toasted almond slices on top to add a crunchy nutty finish.

Notes

  • Baking times vary depending on loaf size: mini loaves typically bake in 35-40 minutes, full-size loaf in 50-60 minutes.
  • Use frozen tart cherries without thawing to prevent the batter from becoming too wet and turning purple.
  • Let the bread cool completely before glazing to prevent the glaze from melting off.
  • Ensure butter and eggs are at room temperature to achieve a smooth batter texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/almond-cherry-quick-bread-with-toasted-almond-glaze-recipe/