Cherry Almond Bread: The Moist, Nutty Loaf You’ll Want to Gift All Season Long

A Sweet, Tart, and Totally Irresistible Quick Bread

Cherry Almond Bread is one of those delightful baked treats that bridges nostalgic comfort and elegant indulgence. From the first bite, this cherry almond bread delivers a soft, moist crumb packed with the richness of almond extract and the tart burst of juicy cherries. Finished with a sweet, glossy almond glaze, this quick bread glistens like a winter morning and tastes just as magical.

Whether you’re baking a full-sized Cherry Almond Bread loaf for a festive brunch or creating mini cherry almond loaves as thoughtful edible gifts, this recipe rises to every occasion. Not only is it beautiful and bakery-worthy, but this moist cherry almond bread is incredibly easy to make—even on a busy weekend.

Double the recipe to bake six mini cherry almond breads—perfect for sharing, gifting, or freezing. With its balance of fruity tang and nutty sweetness, this Cherry Almond Bread is a must-have addition to your favorite holiday baking recipes.

Baking Memories with Grandma: A Personal Note

When I was a child, the scent of Cherry Almond Bread wafting from the oven was the unmistakable signal that the holiday season had arrived. My grandmother’s kitchen would fill with the warm aroma of almond extract and baking cherries, and she always let us sneak a cherry or two while folding the batter—our little reward for good behavior, or so she said with a wink.

Baking Cherry Almond Bread was more than just a tradition—it was a ritual of joy. We’d gather in the kitchen, flour on our faces, hands sticky with dough, as laughter echoed around the table. Now, every time I bake this sweet and nutty loaf, I’m transported back to that cozy kitchen, the counters dusted in flour, the radio playing softly in the background.

Whether you’re baking for neighbors, preparing Christmas bread recipes, or simply creating holiday memories with your kids, this Cherry Almond Bread is a comforting way to celebrate love, warmth, and tradition.

Want more cozy cherry creations? Try a quick cherry dessert with minimal effort that’s just as nostalgic.

Cherry Almond Bread: What You’ll Need

This Cherry Almond Bread recipe strikes the perfect balance of tart cherry tang, subtle sweetness, and rich, tender texture. The addition of sour cream creates a wonderfully moist crumb, making each bite soft and satisfying. Infused with almond extract and a hint of vanilla, this fruity bread recipe brings warm, nutty depth that complements the juicy bursts of cherries beautifully. Whether you’re new to baking or a seasoned pro, this sweet and nutty loaf is a must-try.

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar

Wet Ingredients:

• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Add-ins:

• 1 1/2 cups frozen tart cherries (patted dry)

Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/4 tsp almond extract

Garnish:

• 1/4 cup sliced almonds, toasted

If you love making your ingredients from scratch, check out our homemade cherry pie filling from scratch for even more depth in your bakes.

Step-by-Step Baking Instructions

Ready to get baking? This is a no yeast bread, which means it comes together quickly with no rise time required—just mix, bake, glaze, and enjoy!

1. Preheat & Prep:
   Preheat your oven to 375°F. Grease a 9×5 loaf pan or three mini loaf pans.
2. Cream Butter & Sugar:
   In a large mixing bowl, cream the butter and granulated sugar together until the mixture is light, pale, and fluffy. This essential step—known as the classic butter and sugar creaming method—not only builds structure but also ensures your Cherry Almond Bread bakes up with a soft, tender crumb and a slightly domed top. Don’t rush this part; a well-creamed base makes all the difference in achieving a moist and bakery-style quick bread.
3. Add Eggs & Extracts:
   Beat in the eggs one at a time, followed by the vanilla and almond extracts.
4. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine with Sour Cream:
   Gradually add the dry ingredients to the wet mixture, alternating with spoonfuls of sour cream. Start and finish with the dry ingredients to help everything blend smoothly. Mix just until combined—resist the urge to overmix, as doing so can develop the gluten and make your Cherry Almond Bread dense instead of light and fluffy. Gentle folding is the secret to that perfectly soft and tender crumb.
6. Fold in Cherries:
   Gently fold in the cherries. The less you stir, the better your moist loaf cake will be.
7. Bake:
   • For one large loaf: Bake 20 minutes at 375°F, then reduce to 350°F and bake for another 30–40 minutes.
   • For mini loaves: Bake 10 minutes at 375°F, then 20–25 minutes at 350°F.
     Cool completely before glazing.

Want more cherry-filled joy? You’ll love our sweet and portable cherry hand pies.

Almond Glaze & Toasted Topping

Once your bread is fully cooled, it’s time for the finishing touch: that glossy almond glaze and crunchy almond topping.

To Make the Glaze:

• Mix 1 cup powdered sugar with 2 tablespoons of milk and 1/4 teaspoon almond extract until smooth.

To Toast the Almonds:

• In a dry skillet, toast the sliced almonds over medium heat until lightly golden and fragrant.

To Finish:

• Drizzle the glaze generously over the bread, then sprinkle the toasted almonds on top. Let set before slicing.

This cherry almond glaze adds the perfect sweet and nutty finish.

Other Recipes You’ll Love

Looking for more fruity, festive recipes? Try these from our cherry collection:

• Muffin-style cherry cobbler treats
• Rustic Cherry Tarts
• Easy Black Forest Cake
• Lemon Blueberry Bread, Cinnamon Roll Bread, and Strawberry Rhubarb Crisp—coming soon!

Join Our Community

Love this recipe? Let’s connect!
Follow us on Facebook for more sweet and seasonal recipes!
Pin this Cherry Almond Bread recipe and explore others on Pinterest.

Print