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Cherry Almond Bread

This Cherry Almond Bread is a deliciously moist treat bursting with sweet cherries and a hint of almond flavor!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Dessert, Easy
Servings: 8 servings

Ingredients

  • 1 cup granulated sugar for sweetness and moisture
  • 1 cup vegetable oil provides a tender texture
  • 2 large eggs for richness and binding
  • 1 teaspoon vanilla extract adds depth of flavor
  • 1 ½ teaspoons almond extract enhances the cherry flavor
  • 2 cups all-purpose flour the base of the bread
  • 2 teaspoons baking powder helps the bread rise
  • ½ teaspoon salt balances the sweetness
  • 1 jar maraschino cherries chopped and juice reserved (8-ounce)
  • Powdered sugar for dusting

Instructions

  • Start by preheating your oven to 350°F (175°C). Grease your loaf pan with a bit of oil or cooking spray to prevent sticking.
  • In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix well until combined. Add in the eggs, vanilla extract, and almond extract. Whisk until the mixture is smooth and well blended.
  • In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can lead to a dense bread.
  • Gently fold in the chopped maraschino cherries along with a tablespoon of the reserved cherry juice. This not only adds flavor but also gives the bread a beautiful pink hue.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the Cherry Almond Bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack. Once completely cool, dust the top with powdered sugar for a lovely finishing touch.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Rubber Spatula
  • Loaf Pan
  • Cooling rack

Notes

  • For a lower-fat option, use applesauce instead of vegetable oil.
  • Substitute whole wheat flour for part of the all-purpose flour to increase fiber content.
  • Wrap the bread tightly for storage; it lasts up to 3 days at room temperature or 3 months in the freezer.