Cherry and Almond Quick Bread
Cherry and Almond Quick Bread is a tender, nutty loaf studded with juicy cherries and rich almond paste. The crumb is buttery and slightly sweet, ideal for an easy weekend breakfast or a casual dessert. With simple pantry ingredients and approachable technique, this loaf delivers impressive flavor without fuss, perfect for sharing with friends and family.
Equipment
- Mixing Bowl
- Mixer or whisk
- Bread pan
- Spatula
- Cooling rack
Ingredients
- 1/4 cup LAND O LAKES® Super Premium European Style unsalted butter, at room temperature Cream together to incorporate air and provide rich, tender texture while contributing butterfat and flavor; use at room temperature for easier creaming and even distribution throughout the batter.
- 4 ounces almond paste Mash or grate into small pieces to add concentrated almond flavor and moistness; blend thoroughly with butter and sugar to create a smooth, aromatic base for the quick bread.
- 3/4 cups sugar Sweeten and tenderize while helping to incorporate air when creamed with butter; adjust to taste but maintain measured amount for proper structure and browning during baking.
- 2 large eggs Bind and leaven slightly by trapping air, contributing to structure and moisture; beat in individually to ensure even texture and prevent overmixing once added to dry ingredients.
- 2 cups all-purpose flour Provide bulk, structure, and gluten development when combined with liquids; sift or whisk with leavening to ensure even distribution and avoid dense spots in the loaf.
- 3/4 teaspoon baking powder Leaven and lift the batter by releasing gases during baking; measure precisely to ensure proper rise without imparting metallic or bitter flavors.
- 1/2 teaspoon salt Enhance flavor balance and strengthen gluten network slightly while regulating yeast/dough activity in other recipes; measure carefully to avoid excess saltiness and to highlight sweetness.
- 1/2 cup milk Add moisture and help dissolve dry ingredients while contributing to batter consistency; use room-temperature milk to help ingredients blend smoothly and avoid curdling.
- 1 cup sweet cherries, pitted and sliced or quartered Introduce fruity brightness, moisture, and pleasant texture contrast; pit and slice or quarter to distribute evenly through the batter and prevent large wet pockets.
Instructions
- Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.: You should feel the kitchen warming as the oven comes to temperature, and the consistent heat is essential for even rise and browning. Preheating to 350 degrees F ensures the baking powder reacts properly when the batter hits the oven. Spray the pan thoroughly so the hot loaf releases cleanly, especially around the corners where sticking often happens. A common mistake is skipping preheating, which leads to a dense loaf rather than a light, risen one. If you notice your oven runs hot or cool, use an oven thermometer so the 350 degrees F reading is accurate, and adjust timing slightly if needed.
- In a mixing bowl, cream together the softened butter and the almond paste until well blended. Add the sugar and mix well. Add the eggs one at a time and beat until incorporated. Sift together the flour, baking powder and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.: As you beat the softened butter and almond paste , listen for the change from a dull thud to a smoother, silkier sound as air incorporates. Visually, the mixture should lighten in color and look glossy as the fats emulsify, which gives the loaf lift and a tender crumb. This step matters because the trapped air expands in the oven, helping structure. If the butter is too cold, it will stay stiff and not blend; if too warm, it will be greasy and collapse the batter. Scrape the bowl to ensure no pockets of almond paste remain, because uneven pockets can create dense spots.
- Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.: When you add the sugar , you will notice the texture becoming slightly grainier before smoothing out; that grainy texture helps aerate the mixture further. The sound of the mixer shifts and the mixture will take on a paler tone as the sugar dissolves into the fats. This step contributes to the tenderness and aids browning during baking. Avoid skimping on mixing here, as undercreamed mixtures can yield a tighter, coarser crumb. If you see undissolved sugar crystals, continue mixing briefly until it's consistent.
- Add the eggs one at a time and beat until incorporated.: Adding each egg slowly helps maintain emulsion, so everything blends into a cohesive batter rather than separating. After each addition, the batter should look smoother and slightly more aerated. This is important because the eggs provide structure and moisture. If you add eggs too quickly or the mixture is too cold, you might see curdling, which makes the batter look split; if this happens, beat in a tablespoon of the sifted flour to stabilize it. A common error is dumping all the eggs at once which can break the emulsion and lead to a heavier final loaf.
- Sift together the flour, baking powder and salt and add to the sugar mixture alternating with the milk.: Sifting the dry ingredients yields a lighter, aerated flour base with the baking powder evenly distributed, which prevents heavy pockets. As you fold in dry and wet alternately, the batter should become cohesive, slightly thick but pourable. The visual cue is a smooth, uniform batter without streaks of dry flour . This technique prevents overmixing which would make the loaf tough by developing gluten. If you see a lumpy batter after mixing, gently fold until smooth, but stop as soon as there are no flour streaks. Overworking here is the most common mistake, so be deliberate and gentle.
- Gently fold in the cherries.: Folding in the cherries should be done with care, using a spatula to incorporate them without crushing. The batter will take on small flecks of pink where the fruit meets the batter, and you will see pockets of glossy cherry flesh. This preserves both texture and visual appeal. Crushing the cherries releases juice that can color and wet the whole batter, so be gentle. A typical pitfall is stirring vigorously and turning the batter uniformly pink and soggy. If your cherries are particularly juicy, pat them dry first to avoid excess moisture that could make the loaf sink.
- Pour the batter into the bread pan and bake for 55 to 60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown.: As the loaf bakes, you will notice the kitchen filling with an almond and butter scent. Look for the top to achieve a warm golden tone and for the sides to slightly pull away from the pan, which signals doneness. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter. This visual and tactile checking is more reliable than timing alone because ovens vary. One mistake is removing the loaf too early which yields a gummy center. If the top browns too quickly while the center is still raw, tent the loaf loosely with foil and continue baking until set.
- Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.: The warmth coming off the pan will be comforting and the loaf will finish setting as it cools. Five minutes in the pan allows the crumb to firm just enough to release cleanly, and transferring to a rack prevents the bottom from steaming and becoming soggy. Slicing while too hot can smear the crumb, while waiting too long cools the butter and changes the mouthfeel. A common error is letting it sit in the pan until completely cool, which can trap steam and soften the crust. Serve slightly warm for the best sensory experience, where the aroma and textures are most pronounced.
Notes
- Butter handling: If your butter is too cold, grate it or cut it into small pieces and let it sit briefly so it softens faster without melting.
- Almond paste alternatives: If you do not have almond paste, a homemade mix of finely ground almonds plus a touch of sugar can work, but expect a slightly coarser texture.
- Cherry prep: For frozen cherries, thaw and drain thoroughly, then pat dry to prevent extra moisture in the batter.
- Milk swaps: Use whole milk for richness; lower fat milk is fine but the crumb will be a touch less tender.
- Make ahead: Bake the loaf, wrap it tightly once cooled, and it will hold well at room temperature for two days, or freeze sliced portions for longer storage.
- Browning control: If the top is browning too quickly, loosely tent with foil halfway through the 55 to 60 minutes bake to ensure the center finishes.