Yes you can use fresh cherries in a quick bread and this Cinnamon Bread with Cherries and Almonds is perfect!
My recipe for this bread was inspired by three things. Cherries, cherries and more cherries. I’ve made cherry chipotle BBQ sauce, cherry sorbet, cherry conserve, maraschino cherries and so it stands to reason I would make a bread with cherries. Actually guess I have to say four things; I could not have done it without this recipe I used for the bread!
This may have started as a cinnamon bread that I decided to add some cherries to but come on…this is as good as a dessert cake folks; putting it in a loaf pan does not change that fact! Still, I’m not complaining, it’s wonderful. Lots of cinnamon and almond crunch layered in between and on top of the
bread cake along with lots of lots of cherries.
Cherries I foolishly expected would dot the canvas of this bread but they had other plans and all huddled together on the bottom. Was that me or was that altitude. Well, you know I’m gonna blame the altitude!! Still, it worked and not one person who was offered a slice refused it saying, ‘The cherries seem to have all sunk to the bottom, no thanks.’ But then maybe that’s just what we’re used to here in Denver? All I know is I could get used to this bread…it was most definitely a ‘yummers!’
Cinnamon, Cherry and Almond Bread
A bread filled with cherries and a cinnamon/almond streusel.
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 teaspoon lemon zest
- 1 & 1/2 cups pitted cherries, halved
For the Cinnamon/Almond mixture
- 1/2 cup almonds
- 1 cup brown sugar
- 2 Tbsp butter
- 2 heaping tablespoons ground cinnamon.
- Preheat oven to 350 degrees.
- Lightly grease a 9 inch loaf pan and line the bottom with parchment paper. Grease parchment and set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, salt and vanilla extract.
- Sift together the flour, baking soda and baking powder. Add alternately to the creamed mixture along with the buttermilk, beginning and ending with your dry ingredients.
- Add the lemon zest and the cherries and blend in with a large wooden spoon.
To Prepare the Cinnamon/Almond Mixture:
- Put the almonds into a food processor and pulse until they resemble large, course meal. Add the brown sugar, butter and cinnamon and pulse until thoroughly mixed.
To Prepare the Bread:
- Spoon 1/3 of the batter into the prepared loaf pan. Sprinkle with 1/3 of the cinnamon mixture. Repeat the layers twice more, ending with cinnamon on top.
- Bake in the pre-heated oven for 1 hour or until it tests done when a toothpick inserted comes out clean. Remove from the oven and let rest in the pan for about 10 minutes before removing from the pan to finish cooling on a rack.
Since I had added a fair amount of bulk to this bread, instead of revising all of the ingredients to compensate, I just used both a regular bread pan and a small loaf pan for baking the finished product and did only two layers of dough and cinnamon in each one. This could also be baked in a 8X8 square pan; just revise the baking time accordingly.
I might have been able to have fit it all in a loaf pan but decided not to take that chance; besides it was the perfect gift to give my neighbor's son; it was a bite sized treat for him!