I have still been working on tackling a big bag of dried cherries we were gifted with from a neighbor. Between the chocolate cherry muffins I made a few weeks ago and this bread, I’ve used 3/4 of the bag already. I’m actually surprised and a little sad I’ve used so many already. I think the cherries are going to run out before the ideas. I guess dried cherries will just have to become a regular purchase.
This bread turned out so good! It is moist and full of flavor, but it’s not dense and heavy like some other breakfast-type breads. (Not that there’s anything wrong with dense and heavy quick breads. Not at all!)
I made this bread two times – once using the almonds and once without. If you want to keep the cost of the bread down, you can definitely leave them out without greatly affecting the taste or texture.
Cherry Almond Bread
- 1/2 cup butter
- 34 cup sugar
- 3 eggs
- 1 1/2 tsp almond extract
- 2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 cup dried cherries
- 1/2 cup slivered almonds, optional
- Cream the butter and sugar together until light and fluffy. Beat in eggs and almond extract.
- In a small bowl, mix together flour, baking soda, baking powder and salt. Add to the mixing bowl alternately with the sour cream. Do not overmix. Stir in the cherries and optional almonds.
- Pour into a greased and floured bread pan. Bake at 375 degrees for about 1 hour, until bread is golden brown and passes the toothpick test.