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–+ servings
close up of sliced almond cherry bread with almond glaze

Easy Almond Cherry Bread (video)

20 minutes prep + 1 hour cook
8 servings
The best and most delicious almond cherry bread with fresh cherries, almonds and almond glaze! Made with Greek yogurt and buttermilk!

Ingredients 
US Customary - Metric

For Cherry Almond Bread:

  • 1/2 cup Greek yogurt, or plain, strained yogurt
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3/4 cup white granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups cherries, fresh or canned
  • 1 tbsp corn starch
  • 1/2 cup sliced almonds

For Almond Glaze:

  • 1/2 cup confectioner's sugar
  • 1 to 2 tbsp cream
  • 1/4 tsp almond extract

Instructions

  •  Preheat the oven to 350F/177C. Line the inside of an 8 ½-inch loaf pan and spray the sides with a nonstick baking spray.
  •  In a large mixing bowl, combine the eggs, Greek yogurt, buttermilk, melted butter, almond and vanilla extracts and sugar. Beat on medium speed for a few minutes until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then beat on medium speed for about 1 minute, until the flour is incorporated.
  •  Pit the cherries, then cut into quarters. Toss the cherries in cornstarch, then add to the batter along with the sliced almonds. Reserve a handful of cherries and almonds for adding to the top. Fold in the cherries and almonds by hand.
  •  Transfer the batter into the prepared loaf pan and add the remaining cherries and almonds on top.
  • Bake the cherry bread in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Take the bread out of the loaf pan and set onto a wire rack to cool completely.
  •  For the almond glaze: combine the confectioner’s sugar, almond extract and cream in a large mixing bowl and whisk until smooth. Add more confectioner’s sugar for a thicker glaze. Drizzle the glaze over the top.
  • For storing the bread, allow it to coolcompletely, then wrap in plastic wrap and keep at room temperature.
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Nutrition

Calories: 435kcal | Carbohydrates: 53g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 194mg | Potassium: 249mg | Fiber: 3g | Sugar: 31g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg