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Cherry Almond Bread Recipe

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★★★★★

4.9 from 65 reviews

This Cherry Almond Bread is a moist, flavorful quick bread bursting with sweet maraschino cherries and a fragrant almond extract. Perfect for breakfast, brunch, or a delightful snack, this bread combines a tender crumb with the vibrant cherry flavor, finished with a light dusting of powdered sugar for an elegant touch.

Ingredients

Scale

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons almond extract
  • ½ cup reserved maraschino cherry juice (add water if needed to total ½ cup)

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Additional

  • 1 (8-ounce) jar maraschino cherries, chopped
  • Powdered sugar, for dusting
  • Nonstick cooking spray, for greasing pans
  • Parchment paper, for lining pans

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Spray two 8 x 4-inch loaf pans with nonstick cooking spray and line them with parchment paper, leaving about a 1-inch overhang on the sides to help with easy removal later. Set the pans aside.
  2. Mix Wet Ingredients: In a large bowl, combine 1 cup of granulated sugar and ½ cup vegetable oil. Using a hand mixer or stand mixer fitted with a paddle attachment, mix until the ingredients are completely combined and smooth.
  3. Add Eggs and Extracts: Beat in 2 large eggs, 1 teaspoon vanilla extract, 1 ½ teaspoons almond extract, and ½ cup of the reserved maraschino cherry juice (top off with water if necessary to reach ½ cup). Mix well until everything is incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt to ensure an even distribution of leavening and seasoning.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix, so the bread remains tender.
  6. Fold in Cherries: Gently stir in the chopped maraschino cherries by hand to evenly distribute them throughout the batter without breaking them down.
  7. Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Place them in the preheated oven and bake for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Loaves: Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then, use the parchment overhangs to carefully lift the loaves out and transfer them to a wire rack to cool completely.
  9. Finish and Serve: Once the bread has cooled, dust the tops generously with powdered sugar. Slice and serve to enjoy the irresistible cherry and almond flavors.

Notes

  • Use parchment paper for easier removal compared to just greasing the pans.
  • If you prefer less sweetness, reduce granulated sugar by 2 tablespoons.
  • For a stronger almond flavor, you can add an extra ½ teaspoon almond extract.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Chilling the batter for 30 minutes before baking can enhance texture but is not required.

Keywords: cherry almond bread, quick bread, maraschino cherries, almond extract, sweet bread, loaf cake, breakfast bread

Find it online: https://thehungrymason.com/cherry-almond-bread-recipe/