I love making this Cherry Almond Poppyseed Quick Bread when I want something sweet, soft, and packed with bright cherry flavor. The combination of juicy cherries, crunchy almonds, and delicate poppy seeds creates a bakery-style loaf that feels comforting and special at the same time. I enjoy serving it for breakfast, brunch, or as an afternoon snack with coffee or tea.
Why You’ll Love This Recipe
I love how simple this quick bread is to prepare without needing yeast or complicated steps. The cherries add bursts of sweetness while the almond flavor gives the loaf a rich and cozy taste. The poppy seeds bring a subtle crunch that makes every slice more interesting. I also like that this bread stays moist for days, making it perfect for meal prep or sharing with family and friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups chopped cherries, fresh or frozen
1/2 cup sliced almonds
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
Directions
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the almond extract and vanilla extract.
I stir in the sour cream until smooth.
I gradually add the dry ingredients to the wet ingredients and mix just until combined.
I gently fold in the chopped cherries and sliced almonds.
I pour the batter into the prepared loaf pan and spread it evenly.
I bake the bread for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
For the glaze, I whisk together the powdered sugar, milk, and almond extract, then drizzle it over the cooled bread.
Servings and timing
Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Variations
I sometimes swap the cherries for dried cranberries or blueberries for a different fruity flavor. When I want extra texture, I add chopped walnuts or pecans instead of almonds. I also like adding a little lemon zest to brighten the loaf even more. For a sweeter dessert-style bread, I occasionally mix white chocolate chips into the batter.
storage/reheating
I store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to 1 week. I also like freezing individual slices wrapped tightly in plastic wrap for up to 2 months. To reheat, I warm slices in the microwave for about 10–15 seconds or toast them lightly for a fresh-baked texture.
FAQs
Can I use frozen cherries?
I can absolutely use frozen cherries in this recipe. I usually thaw and drain them slightly so the batter does not become too wet.
Can I make this bread without almonds?
I can leave out the almonds if needed. The bread still tastes delicious with the cherry and poppy seed flavors alone.
How do I keep quick bread moist?
I make sure not to overmix the batter or overbake the loaf. The sour cream also helps keep the bread soft and moist.
Can I use almond flour instead of all-purpose flour?
I do not recommend replacing all the flour with almond flour because the texture will change significantly. I sometimes replace a small portion for extra almond flavor.
Can I make this recipe into muffins?
I can divide the batter into muffin tins and bake them for about 18–22 minutes instead of making a loaf.
Conclusion
I enjoy making this Cherry Almond Poppyseed Quick Bread because it feels both simple and elegant at the same time. The sweet cherries, nutty almonds, and delicate poppy seeds create a flavorful loaf that works beautifully for breakfast, dessert, or an afternoon treat. Every slice is soft, moist, and full of comforting homemade flavor.
A soft and moist quick bread filled with juicy cherries, crunchy almonds, and delicate poppy seeds, finished with a sweet almond glaze. Perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups chopped cherries, fresh or frozen
1/2 cup sliced almonds
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the almond extract and vanilla extract.
Stir in the sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Gently fold in the chopped cherries and sliced almonds.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, whisk together the powdered sugar, milk, and almond extract, then drizzle over the cooled bread.
Notes
Frozen cherries can be used; thaw and drain slightly before adding.
Do not overmix the batter to keep the bread soft and tender.
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze slices for up to 2 months.
For muffins, bake the batter in muffin tins for 18–22 minutes.
Add lemon zest or white chocolate chips for extra flavor variation.
