Original Versions/ Original Wheat and Dairy

Cherry Almond Bread

Packed with tart cherries and almonds, this bread has an amazing flavor that will keep you coming back for more. I cannot find fresh or frozen tart cherries in my local grocery stores, so I use canned tart cherries. Be sure your canned tart cherries do not contain sugar.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

To obtain visibly distinct tart cherries, it is important to cut the cherries in half and let the excess juices drain. Toss with the 4 tablespoons of flour just before adding to the batter so that the flour does not become soaked with cherry juice. This will keep the cherries from sinking to the bottom of the batter as the bread bakes.

When adding chopped nuts, spread the nuts on a baking sheet and bake for 5 minutes until aroma rises and nuts are lightly brown. Let nuts cool before adding to the batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor

Line the bottom and ends of baking pans with parchment paper. Let the parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.

Two nested pans lined with  parchment paper “handles”

When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

Combine the flour mix, baking soda and salt in a separate bowl; mix until the baking soda and salt are evenly distributed throughout the flour; this helps to ensure an even rise.

Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. Gently stir in or fold the flour mix into the batter by making a well in the middle of your flour and pouring the liquid mixture into the well. This ensures there is no dry flour on the bottom of the bowl and moistens the flour more evenly. Then, using your spatula, slice down through the middle of the batter and gently lift the batter on the side and fold over.

This is a high-rising bread. Be sure your loaf pan or pans (if you choose to male smaller loaves) are filled no more than two-thirds. The bread needs room to rise without spilling over the pan.

A high-rising bread.

After cooling for 10-15 minutes it is important to remove your baked bread from the pan so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.


Cherry Almond Bread

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
By Connie Teunis
Cooking Time: 60 minutes

A high-rising bread packed with tart cherries and almonds, this bread has an amazing flavor that will keep you coming back for more.


  • 300 g. Tart cherries, cut in half, drained
  • 30 g./ 4 T. All-purpose flour
  • 60 g./ ½ c. Slivered or sliced almonds, toasted
  • 180 g./ 1 ½ c. All-Purpose Flour
  • ½ t. Salt
  • 3/8 t. Baking Soda
  • 86 g./ Plain Greek Yogurt
  • ½ c. Canola Oil or other Unflavored Oil
  • 288 g./ 1 ½ c. Granulated Sugar
  • 1 t. Almond Extract
  • 2 eggs



Cut cherries in half; place in a colander to drain.


Preheat oven to 350 directions. Place almonds on a baking sheet; bake in the oven for 5 minutes until aroma rises and almonds just begin to brown. Remove from the oven; cool.


Spray the bottom and sides of an 8 ½” x 4 ½” loaf pan with non-stick cooking spray. Line the bottom and two short ends with parchment paper.


In a large bowl, place the 180 g./ 1 ½ cups all-purpose flour, salt and baking soda; whisk together. Make a well in the middle of the flour.


In a medium bowl combine the yogurt, canola oil, granulated sugar, almond extract and eggs; whisk together until well combined. Pour the wet ingredients into the flour well. Fold together until there is no dry flour.


Place the cut, drained cherries into a small bowl; dust with the 4 tablespoons of flour and fold gently so that the cherries are covered with flour.


Gently fold the cherries and almonds into the batter. Pour the batter into the prepared loaf pan.


Place the loaf pan into the oven and bake at 350 degrees for 50 minutes or until a metal cake tester comes out clean when inserted into the middle of the bread.


Remove the baked loaf from the oven and place on a cooling rack for 10 – 15 minutes. After 10 – 15 minutes, use a knife to loosen the long sides of the bread from the pan, then use the handles to lift the bread out of the pan and place on the cooling rack. Let cool.




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