Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
