Cherry-Almond Quick Bread

Baking, Breakfast, Cook, Recipes

This easy breakfast bread gets a hit of flavor from almond extract, while dried cherries lend a pleasant tartness. For best results, don’t overmix the batter.


Cherry-Almond Quick Bread


2 cups all-purpose flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped dried tart cherries

3/4 cup milk

2 eggs

8 Tbs. (1 stick) unsalted butter, melted and cooled

1 tsp. almond extract


Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.


In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly.


In another bowl, whisk together the milk, eggs, butter and almond extract. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.


Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving. Makes 1 loaf.


Recipe courtesy of The Invisible Chef.

6 comments about “Cherry-Almond Quick Bread

  1. jessum

    this bread is amazing! i baked it at almost 10,000 ft altitude and didn’t have to change a thing. Make sure the melted butter is cooled off to avoid curdling in your ‘wet’ mixture. I used dried cranberries and walnuts, because that’s what i had. definitely will make this time and time again! quick and easy!

    1. Sue

      I have this in the oven right now. I used dried cherries, walnuts, and little bits of dried pineapple. Followed the rest of the ingredients, except using real vanilla extract. The batter taste good and I can’t wait to serve this to hubby.

      I want to try this again with variation of using cashews, and wondering what fruit would go well with that. Any suggestions?

  2. Toniseoul

    I have made this bread several times now. It is quick, easy and delicious!!

  3. Marisa

    Can this recipe be used with gluten free flour instead of all-purpose flour?


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