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Cherry and Almond Loaf

01.28.2013 · Posted in Breads, Pies, Cakes & Cookies, Recipes

Cherry and Almond Loaf

This was a spur-of-the-moment quick bread made with leftover frozen cherries and toasted almonds.  It turned out so moist and flavorful with hints of cinnamon and nutmeg along with the crunch of the almonds and sweetness of the cherries.  This recipe is adapted from a Hawaiian Mango Bread recipe I picked up a zillion years ago while traveling through Honolulu.  Just add chopped mango, coconut and macadamia nuts in place of the cherries and almonds and you’ll have Hawaiian Mango Bread.  Actually, you can use any fruit and nut you desire and come up with your own version.  Be sure to use the yogurt as it activates the baking soda and baking powder giving you a super light crumb instead of a dense and heavy mass.

Do try this recipe.  It is great toasted or just warm from the oven with butter if you dare.  Let a few slices dry out and make French toast with it.  Its absolutely the bomb with flambeed fruit and ice cream or warm homemade fruit syrup.

The recipe given is for a standard 9X5-inch loaf pan, or 12 cupcake size muffins, 6 Texas size muffins or 4 mini loaves.  Add this recipe to your Christmas baking – great gifts from your kitchen.


  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups cherries, halved (fresh, frozen or dried)
  • 1 cup toasted almonds, roughly chopped (or almonds of your choice…slivered, sliced etc.)
  • 1/2 cup vegetable oil of choice
  • 1 cup sugar of choice (light brown sugar or raw sugar adds that molasses tone)
  • 3 eggs
  • 1 tsp vanilla extract or 1/2 tsp each vanilla and almond extract
  • 1/4 cup plain yogurt


  1. Preheat oven to 350° F.  Grease and flour a loaf pan or muffin tin.
  2. In a medium sized bowl mix all dry ingredients with a whisk.  Toss dry mix with fruit and 1/2 cup of nuts.
  3. In a separate bowl beat the oil with the sugar until creamy and fluffy.  Add eggs one at a time beating after each addition.  Add the vanilla and yogurt.
  4. Fold the wet ingredients into the dry ingredients until all flour is moistened, about 10 or 12 strokes with a rubber spatula or wooden spoon.
  5. Scrape the batter into the prepared pan and smooth the top.  Sprinkle with remaining chopped nuts.
  6. Bake for 1 hour or until a toothpick inserted in the center comes out clean.  Remove to a cooling rack, let set 5 minutes before turning out loaf.
  7. Allow to cool another 10 minutes or more before slicing.

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