Cherry Almond Loaf (Printable Version)
Fluffy cherry-studded bread slathered with shiny almond-cherry glaze. So good for celebrations.
# What You'll Need:
→ Cherry Bread
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon almond extract
03 -
1/4 cup maraschino cherry juice you set aside
04 -
1/2 cup canola or vegetable oil
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2 large eggs
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1 pinch of salt, if you like
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2 teaspoons baking powder
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1 cup sugar, plain granulated
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2 tablespoons all-purpose flour
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1 3/4 cups all-purpose flour
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1 jar (10 oz) maraschino cherries, save the juice and use some for later
→ Cherry-Almond Glaze
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1 1/2 cups powdered confectioners’ sugar, have a bit extra just in case
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1 teaspoon almond extract
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1/4 cup leftover maraschino cherry juice
# Step-by-Step Guide:
01 -
Slather or drizzle as much glaze as you like all over the cooled loaf. Want to go wild? Add extra glaze between slices before digging in.
02 -
Get a medium bowl and mix in your reserved 1/4 cup of cherry juice, almond extract, and one cup of powdered sugar. Give it a good whisk. If it feels runny, just add more sugar a little at a time until it's spreadable and thick.
03 -
Let the bread rest in the pans on a wire rack for about 15 minutes. Then gently tip them out and let them finish cooling on the rack.
04 -
Drop your batter into the prepared pans. Even out the top if you'd like using a spatula. Feeling fancy? Place a few cherries on top as decoration. Slide into the oven for 40 minutes or so. You're looking for a bouncy dome. Poke it with a toothpick—if there's no gooey batter and just a bit of crumb, it's good to go.
05 -
Now toss the cherries you chopped and coated with flour into the big bowl of batter. Fold gently so they're pretty spread out.
06 -
Pour your wet mix over the dry stuff and stir slowly. You only want it just mixed—no need to go crazy here. The batter will be pretty thick.
07 -
Grab a smaller bowl and beat your eggs. Add in the oil, most of the cherry juice (save a little for later), vanilla, and almond extract. Give it a whisk so it's pretty smooth.
08 -
Toss the 1 3/4 cups flour, sugar, baking powder, and the salt (if you want) into a big mixing bowl. Whisk them so everything blends nicely.
09 -
Pull those cherries from the jar and chop them up—not too fussy. Sprinkle the chopped fruit with two tablespoons of flour and stir gently, just to cover them. Don't forget to save the juice for later.
10 -
Fire up your oven to 350°F. Spray two 8×4-inch loaf pans with baking spray that has flour, or grease and lightly dust them with flour. Set these aside so they're ready for your batter.
# Additional Notes:
01 -
Seal leftovers tight and keep on your counter up to five days. If you want to freeze, skip glazing and the bread will last in the freezer up to six months. Only top with glaze when you're about to eat it.