Empty My Fridge
The Best Almond Cherry Bread
Ingredients
- Greek yoghurt½ cups
- Buttermilk½ cups
- Butter½ cups
- Egg2
- Vanilla1 tsp
- Almond extract1 ¾ tsp
- Sugar1 ¼ cups
- Flour1 ½ cups
- Baking powder1 ½ tsp
- Salt¼ tsp
- Cherry1 ½ cups
- Cornstarch1 tbsp
- Almond · sliced½ cups
- Cream1–2 tbsp
Instructions
- Preheat the oven to 350°F (177°C). Line an 8½-inch loaf pan and spray the sides with nonstick spray.
- In a large bowl, beat the eggs, Greek yogurt, buttermilk, melted butter, almond extract, vanilla extract and sugar on medium speed for a few minutes, until the eggs are well beaten.
- In another bowl, mix the flour, baking powder and salt. Sift into the batter, then beat on medium speed for about 1 minute, until the flour is incorporated.
- Pit the cherries and cut each into quarters. Toss them in the cornstarch, then fold them into the batter with the sliced almonds, by hand. Keep a handful of cherries and almonds aside.
- Pour the batter into the prepared pan and scatter the reserved cherries and almonds on top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
- Remove the bread from the pan and let it cool completely on a wire rack.
- For the glaze, whisk the confectioner's sugar, almond extract and cream in a large bowl until smooth, adding more sugar for a thicker glaze. Drizzle over the top.
- To store, let the bread cool completely, wrap in plastic wrap and keep at room temperature.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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