This hearty Almond Cherry Quick Bread is the ultimate summer breakfast! Juicy cherries bring bursts of sweet tart to every bite, while that golden almond streusel on top gives an addicting crunch to every bite.
Almond Cherry Quick Bread
Makes 1 (8x4-inch) loaf
Ingredients
- ¾ cup (150 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter, softened
- ¼ cup (56 grams) vegetable oil
- 2 large eggs (100 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- ¾ teaspoon (3 grams) almond extract
- 1¾ cups (219 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (3 grams) ground cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (113 grams) frozen cherries
- Almond Streusel (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Butter an 8x4-inch loaf pan.
- In a large bowl, whisk together sugar, butter, oil, eggs, and extracts. Add flour, baking powder, cinnamon, and salt, stirring just until moistened. Fold in cherries. Spoon batter into prepared pan. Top with Almond Streusel.
- Bake for 30 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Almond Streusel
Makes about 1 cup
Ingredients
- ½ cup (57 grams) sliced almonds
- ¼ cup plus 2 tablespoons (47 grams) all-purpose flour
- ¼ cup (57 grams) unsalted butter, melted
- 2 tablespoons (28 grams) light brown sugar
- 2 tablespoons (24 grams) granulated sugar
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
Notes
Pro Tip
Streusel keeps well in the freezer, so make double to have on hand to throw on top of muffins, breads, cakes, or pies.
Streusel keeps well in the freezer, so make double to have on hand to throw on top of muffins, breads, cakes, or pies.
any reason why can’t use fresh cherries in this since we are in cherry season right now? Thank you
Looks so lovely!!! Can I bake this in a bundt cake?
Hi Nad! You can absolutely use a Bundt pan instead, just make sure you account for the change in volume of the pan (since most Bundt pans are larger than loaf pans). The quick bread may also take longer to bake than it would in a loaf pan, so make sure to check for doneness. Here is a link that may help you make the switch: https://cooking.stackexchange.com/questions/39455/using-a-bundt-pan-in-place-of-loaf-pans. Since we have not tested this recipe in a Bundt pan, we cannot speak to the result. We hope this helps, and happy baking!
Looks delicious! Question: the recipe text calls for frozen cherries, but in a comment response you reference dried cherries. Which is it? Thanks!!
Hi Shelley! Thank you so much for pointing this out! Frozen cherries is correct and what should be used for this recipe. We’ve removed the confusing comment we left previously!
Are the cherries sweet or tart?
Hi Lila,
Thanks for reaching out! We used sweet cherries. You can also substitute the sweet with tart if you are looking for something with a bit more tang. Happy baking!
Looks scrumptious! Any suggestions on bake time if I were to make this recipe as muffins?