A quick bread made from fresh cherries with a hint of almond. A simple almond glaze covers it all!
I don’t eat breakfast very often. My family eats buckets of cereal on a daily basis. They eat it for breakfast and right before bed. I never was a big fan of cereal. As a kid, I only ate it until I found the toy hidden inside then, like most kids, I’d leave the opened box in the panty to dry out and go stale. Nothing grosses me out more than soggy cereal and crumb speckled milk. Yuck.
If I’m going to eat breakfast, then I prefer it to be a baked good. Breakfast is so much more enjoyable when you are eating scones, muffins or quick breads. Actually I’d really love cake for breakfast, but that’s generally frowned upon. Therefore quick breads are the next best thing.
I cannot let the summer slip away without feasting on cherries. Generally I prefer to eat cherries as is or in pie, but turns out they make some darn good bread. This quick bread recipe is incredibly simple. It’s a one bowl sort of recipe. The most time consuming part will be pitting your cherries. You could use frozen, but this is such a great time to use up fresh cherries! I love cherry and almond together. I added almond extract. If you find that taste too strong, swap out the almond for more vanilla in both the quick bread batter and the glaze.
So I ask you, what sounds better for breakfast, cold, mushy cereal or moist, sweet, cherry filled quick bread?
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- 1 cup cherries, coarsely chopped
- ½ cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup plain Greek Yogurt
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon almond extract
- Preheat oven to 350. Spray a 5 x 9 in pan with non-stick spray and set aside.
- In a bowl, cream together butter, sugar, eggs and extracts.
- In a separate bowl, combine flour, salt, baking powder and baking soda. Carefully add dry ingredients to wet ingredients. Stir in yogurt until completely incorporated. Fold in cherries. Pour batter into bread pan. Bake for 50 minutes or until a toothpick inserted in the center comes out with loose crumbs. Remove to a cooling rack for 10-15 minutes. Remove from pan and let cool completely.
- For the glaze whisk together sugar, milk and extract. Pour over bread. Let stand before cutting.
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THE QUICKER THE BETTER