Description
Bright, sweet, and packed with cherry almond flavor, this Quick and Easy Easter Cherry Almond Bread is the perfect spring-inspired treat for brunches, holiday gatherings, breakfast ideas, dessert tables, or an easy snack with coffee. The soft and moist loaf is filled with juicy cherries and rich almond flavor, then topped with a smooth pink glaze that makes every slice look festive and beautiful. This easy recipe comes together with simple pantry ingredients and delivers bakery-style flavor without complicated steps.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup sour cream or plain Greek yogurt
1/4 cup milk
1 cup maraschino cherries chopped and patted dry
1 tablespoon flour for coating cherries
1/4 cup sliced almonds optional
1 cup powdered sugar
2 to 3 tablespoons cherry juice
1/4 teaspoon almond extract for glaze
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Drain and pat dry the maraschino cherries, chop them into small pieces, and toss them with 1 tablespoon flour.
3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl beat the softened butter and sugar together until light and fluffy.
5. Add the eggs one at a time, mixing after each addition, then stir in the almond extract and vanilla extract.
6. Add half of the dry ingredients into the wet ingredients and mix gently.
7. Add the sour cream and milk and continue mixing until combined.
8. Stir in the remaining dry ingredients and mix only until the batter comes together.
9. Fold the cherries and optional sliced almonds into the batter using a spatula.
10. Pour the batter into the prepared loaf pan and smooth the top evenly.
11. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a cooling rack.
13. Whisk together the powdered sugar, cherry juice, and almond extract to make the glaze.
14. Drizzle the glaze over the completely cooled bread.
15. Slice and serve at room temperature.
Notes
Pat the cherries dry very well before adding them to the batter to prevent excess moisture in the loaf.
Do not overmix the batter once the flour is added or the bread may become dense instead of soft and tender.
Allow the loaf to cool completely before glazing so the topping sets properly and does not melt off the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: quick breakfast, easy dessert, cherry almond bread, Easter bread, easy recipe, spring dessert, brunch ideas, food ideas