Cherry Almond Bread

It’s no secret that cherries are in their prime right now in Michigan. After a trip to Traverse City, a good cherry recipe is just what you need. This Cherry Almond Bread is full of flavor and texture.

It’s a great dish to bring to a summertime party or to quickly grab on your way out the door in the morning. Cherries can help with weight loss and are packed with antioxidants.

Photo Credit: Maggie Hoffman, via Flickr

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cherry almond bread


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour or almond flour (you can food process old fashioned oats until ground to make oat flour)
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup heart healthy oil of choice, such as canola oil
  • 1 large egg
  • 1/2 cup low-fat milk
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. almond extract
  • 1 cup cherries, pitted and coarsely chopped
  • Optional – 1/2 cup dark chocolate chips and/or 1/2 cup almonds, roughly chopped

Cherry Almond Bread

1. Preheat oven to 400F.
2. Grease a standard size loaf pan and set aside.
3. In a bowl, combine the flour, salt, baking powder and sugar.
4. Gently fold in the cherries and optional ingredients if desired.
5. In another bowl, combine the egg, oil, milk and extracts.
6. Combine the two mixtures, stirring until just moistened.
7. Pour into pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

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  1. I just got some cherries from Door County. Can this recipe be used to make mini loaves? And can sugar be eliminated to use maple syrup in place? And can I cut back on oil and use applesauce?
    Thank you for the recipe and answering my questions.

    1. Great question, Jean! For every cup of white sugar, try ¾ cup of syrup. The canola oil used in this recipe is the most common oil used in most baked goods recipes, and this can be replaced one-for-one with a cup of applesauce. Applesauce maintains a similar flavor to the original recipe, although it may have a more naturally sweet flavor to it! Thank you, Candice

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