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Dried Cherry Almond Bread: A Slice of Nostalgia

The scent of almond and cherries baking in the oven instantly transports me back to my grandmother’s cozy kitchen. Every holiday season, she would bake loaf after loaf of this delicious bread, its sweet aroma filling the house with warmth and anticipation. The slightly sticky glaze, the satisfying crunch of almonds, and the chewy bursts of dried cherries – it was the quintessential holiday treat, a taste of home that I always looked forward to. Now, I carry on her tradition, baking this cherished bread for my own family, ensuring that the sweet memories continue to be passed down.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 70-80 minutes
Total Time: 1 hour 40 minutes – 1 hour 50 minutes (plus cooling time)
Servings: 24
Yield: 1 9-inch loaf
Dietary Type: Not specified (contains dairy, eggs)

Ingredients

For the Bread:

1 1⁄2 cups boiling water
2 (5 1/2 ounce) bags dried cherries
1 cup brown sugar, packed
1⁄2 cup unsalted butter, softened
2 eggs
1⁄2 teaspoon almond extract
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 1⁄2 cups slivered almonds

For the Glaze:

1⁄2 cup powdered sugar
1⁄4 teaspoon almond extract
1 teaspoon milk (or more, as needed)

Equipment Needed

Medium bowl
9″x5″ loaf pan
Baking spray with flour
Large mixing bowl
Electric mixer
Wire rack
Small bowl

Instructions

Begin by preparing the dried cherries. In a medium bowl, pour the boiling water over the dried cherries. Let them stand for 20 minutes to plump up. This rehydrates the cherries, making them softer and chewier in the final product. Once soaked, thoroughly pat the cherries dry with paper towels to remove excess moisture. This step is crucial to prevent the bread from becoming soggy.
Preheat your oven to 325 degrees F (160 degrees C). Prepare a 9″x5″ loaf pan by spraying it generously with a baking spray that contains flour. This will ensure that the bread releases easily after baking and prevent sticking.
In a large mixing bowl, combine the packed brown sugar and softened unsalted butter. Using an electric mixer on medium speed, beat the mixture until it is well combined and creamy. This step is crucial for creating a tender crumb. Ensure that the butter is properly softened for the best results.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, incorporate the 1/2 teaspoon of almond extract. The almond extract enhances the flavor of the bread and complements the cherries and almonds beautifully.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring carefully until just moistened. Avoid overmixing, as this can develop the gluten in the flour and result in a tough bread.
Gently fold in the slivered almonds and the dried cherries into the batter. Ensure that the almonds and cherries are evenly distributed throughout the mixture.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean and the top is dark golden brown. Begin checking for doneness around the 70-minute mark. If the top of the bread is browning too quickly, you can tent it with foil to prevent burning.
Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. After 10 minutes, carefully loosen the sides of the loaf from the pan using a knife or spatula. Invert the bread onto the wire rack, placing it top side up. Allow the bread to cool completely, approximately 1 hour, before glazing.
While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1/4 teaspoon of almond extract, and 1 teaspoon of milk. Add more milk, one drop at a time, until the glaze reaches a smooth, drizzling consistency.
Once the bread is completely cool, drizzle the glaze evenly over the top.
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature.
When ready to serve, cut the loaf into 12 slices, and then cut each of those slices in half for smaller portions. This makes the bread perfect for sharing!

Expert Tips & Tricks

Toasting the almonds: Toast the slivered almonds in a dry skillet over medium heat for a few minutes before adding them to the batter. This enhances their flavor and adds a delightful crunch. Be sure to watch them carefully, as they can burn quickly.
Preventing soggy fruit: Make sure the dried cherries are thoroughly patted dry after soaking. This will prevent them from releasing excess moisture into the batter during baking.
Room temperature ingredients: Ensure that your butter and eggs are at room temperature before mixing. This helps them to emulsify properly and creates a smoother batter.
Brown sugar tip: If your brown sugar is hard, microwave it for a few seconds with a damp paper towel to soften it.
Even baking: If your oven tends to bake unevenly, rotate the loaf pan halfway through the baking time to ensure even browning.
Make ahead: You can bake the bread a day or two in advance and store it tightly wrapped at room temperature. Glaze it just before serving for the best flavor and texture.
Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warmer, spicier flavor profile.

Serving & Storage Suggestions

Serve the Dried Cherry Almond Bread as a delightful addition to breakfast, brunch, or afternoon tea. It pairs perfectly with a cup of coffee or tea, or even a scoop of vanilla ice cream for a decadent dessert.

To store, wrap the cooled bread tightly in plastic wrap or place it in an airtight container at room temperature. It will last for up to 3-4 days. For longer storage, you can freeze the bread for up to 2 months. Thaw it overnight in the refrigerator before serving. You can also freeze individual slices for a quick and easy treat. To refresh the bread after freezing, you can lightly toast it or warm it in a low oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	157.2 kcal	N/A
Calories from Fat	N/A	44%
Total Fat	7.8 g	11%
Saturated Fat	2.8 g	14%
Cholesterol	27.8 mg	9%
Sodium	81.8 mg	3%
Total Carbohydrate	19.8 g	6%
Dietary Fiber	1 g	4%
Sugars	11.7 g	46%
Protein	3 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder is also gluten-free.
Nut-Free: Replace the slivered almonds with sunflower seeds or pumpkin seeds for a nut-free version.
Vegan: Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use a non-dairy milk alternative for the glaze.
Citrus Zest: Add the zest of an orange or lemon to the batter for a bright, citrusy flavor.
Different Dried Fruit: Experiment with different dried fruits, such as cranberries, apricots, or raisins.

FAQs (Frequently Asked Questions)

Q: Why are my dried cherries sinking to the bottom of the bread?
A: This can happen if the cherries are too wet or if the batter is too thin. Ensure that the cherries are thoroughly patted dry and consider tossing them with a tablespoon of flour before adding them to the batter.

Q: My bread is browning too quickly on top. What can I do?
A: Tent the loaf pan with aluminum foil during the last 15-20 minutes of baking to prevent the top from burning.

Q: Can I use fresh cherries instead of dried cherries?
A: While possible, it’s not recommended as fresh cherries have a much higher water content and can make the bread soggy. If you do, halve or quarter them and pat them very dry. You might also need to adjust the baking time.

Q: How do I know when the bread is done?
A: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, the bread is done.

Q: Can I make this bread without almond extract?
A: Yes, you can omit the almond extract if you don’t have it on hand or don’t care for the flavor. The bread will still be delicious! You might consider substituting it with vanilla extract for a different flavor profile.

Final Thoughts

I hope this Dried Cherry Almond Bread becomes a cherished tradition in your own home, just as it has been in mine. The delightful combination of sweet cherries, crunchy almonds, and the delicate almond flavor is truly irresistible. Whether you’re baking it for a special occasion or simply to enjoy a comforting treat, I encourage you to try this recipe and share the joy with your loved ones. Don’t be afraid to experiment with variations and make it your own. Happy baking!

Dried Cherry Almond Bread Recipe