Glazed Cherry Almond Sweet Bread

Glazed Cherry Almond Sweet Bread is a delightful and wonderful treat that is loaded with amazing flavor. This quick bread recipe is so easy to make, it calls for simple kitchen staple items and has a perfect blend of flavors.

Prep Time15

Cook Time40

Total Time55

Course: Snack/ Dessert

Cuisine: American

Keyword: Glazed Cherry Almond Sweet Bread

Servings:

Calories: 186kcal

Author: Jessica & Nellie

Ingredients

10 oz Maraschino cherries divided
2 TBSP Flour for the cherries
2 cups Flour
1 cup Sugar
2 tsp Baking powder
½ tsp Salt
2 Eggs
½ cup Canola or vegetable oil
½ cup Cherry juice reserve 2 TBSP for glaze
1 tsp Almond extract
1 tsp Vanilla extract

Almond Glaze

2 TBSP Cherry juice reserved from earlier step
1 tsp Almond extract
⅔ cup Powder sugar
3 TBSP Butter softened

Instructions

Prep: Start by preheating the oven to 350°F. Then, spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans, set aside.
Next, remove the cherries from jar and place them on a cutting board. Roughly chop them and set aside about 2 TBSP for topping. Sprinkle the remaining cherries with 2 tablespoons of flour (this helps prevents them from sinking during the baking process) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside too, you will need the juice later on.
Batter: In a large mixing bowl, add 2 cups of flour, sugar, baking powder, salt, and whisk to combine, set aside. After that, in a separate small bowl or glass measuring cup, combine the eggs, oil, cherry juice (save 2 tablespoons to be reserved for the glaze) almond extract, vanilla extract, and whisk together to combine well.
Pour the wet mixture over the dry ingredients and stir to combine, be careful to not overmix. Then, lightly fold in the chopped cherries. Turn the batter out into the prepared baking pans to evenly distribute between the two.
Bake: Place both pans in the preheated oven and bake for about 40 minutes, or until the breads are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. You can also check the temperature if you have a digital thermometer, quick breads need to cook until 190 degrees F internal temperature. Allow the bread to cool in the pans, on top of a wire rack, for about 15 minutes before removing and allowing to finish cooling completely on the rack. While the bread cools, make the glaze.
Cherry Almond Glaze: In a medium bowl, combine the reserved cherry juice, almond extract, about 2/3 cup confectioners sugar, and whisk to combine until smooth. Continue to add more sugar until the desired consistency is reached. Pour the glaze over the tops of the bread loaves prior to serving. Slice, serve and enjoy!

Notes

Recipe yields 2 loaves, each loaf being cut into 10 slices, serving size is for 1 slice.

Store leftovers in an airtight container in the fridge for up to 5 days.

Loaf can be frozen without the glaze for up to 3 months.

Nutrition