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- 2 cups all-purpose flour - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup fresh or frozen cherries, pitted and halved - 1/2 cup sliced almonds - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 cup buttermilk (or milk with vinegar) The main ingredients create that delightful base for the loaf. Flour gives structure, while butter adds richness. Sugar brings sweetness, and cherries bring a burst of flavor. Sliced almonds add crunch and a nutty taste. Baking essentials are the secret to a perfect rise. Baking powder and baking soda help the loaf rise. Salt enhances all flavors, making everything taste better. Flavor enhancers boost the loaf's taste. Eggs add moisture and help bind the mixture. Vanilla and almond extracts give a lovely aroma and depth. Buttermilk adds tanginess and keeps the loaf moist. For the full experience, try the full recipe. Enjoy a delicious breakfast treat! First, preheat your oven to 350°F (175°C). This helps the loaf bake evenly. Next, grease and flour a 9x5-inch loaf pan. This step makes it easy to remove the loaf later. In a medium bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mixing these well ensures your loaf rises nicely. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Beat them until the mixture is light and fluffy. This process adds air, making the loaf soft. Then, add 2 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract for great flavor. Next, alternate adding the dry ingredients and 1 cup of buttermilk to the butter mixture. Start and end with the flour mix. Stir until just combined; avoid over-mixing to keep the loaf tender. Now, gently fold in 1 cup of pitted and halved cherries and 1/2 cup of sliced almonds. This step adds bursts of flavor and crunch. Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your loaf is ready. Let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For a special touch, you can make a glaze with powdered sugar and milk. Drizzle it over the cooled loaf for added sweetness. For the full recipe, refer to the main section above. To check if your Cherry Almond Breakfast Loaf is done, use a toothpick. Insert it into the center. If it comes out clean, the loaf is ready. If not, bake a bit longer. For a light, fluffy texture, cream the butter and sugar well. Mix until it's pale and airy. This helps trap air, making your loaf rise nicely. Avoid over-mixing after adding the cherries and almonds. Serve your loaf warm or at room temperature. Slice it thick and place it on a nice platter. Garnish with fresh cherries or a sprinkle of powdered sugar for a lovely look. Pair your Cherry Almond Breakfast Loaf with coffee or tea. The sweet loaf balances well with the warmth of these drinks. Enjoying them together makes for a perfect morning treat. You can create a simple glaze using powdered sugar and milk. Mix 1/4 cup powdered sugar with 1-2 tablespoons of milk. Drizzle it over the cooled loaf for extra sweetness. For more flavor, add almond extract or vanilla to the glaze. You can also use fruit juice instead of milk for a fruity twist. This adds a nice touch to the loaf. For the full recipe, refer to the main article. {{image_2}} You can change the fruits in this loaf based on the season. For summer, try using fresh blueberries or juicy peaches. These fruits add a lovely touch and keep the loaf moist. In fall, add spices like cinnamon or nutmeg for warmth and comfort. These spices blend well with the fruits and give your breakfast loaf a seasonal twist. If you need a gluten-free loaf, swap the all-purpose flour with gluten-free flour. Look for blends that work well in baking. You can also change up the nuts. Try walnuts or pecans instead of almonds. Each nut offers a different flavor and texture, making your loaf unique. If you want a less sweet loaf, reduce the sugar by a third. The cherries will still add a natural sweetness. You can also use natural sweeteners like honey or maple syrup. These options not only cut down on sugar but also add rich flavors to your breakfast loaf. For the best results, adjust the liquid in the batter when using these sweeteners. For a full look at the recipe, check out the Full Recipe. Store the Cherry Almond Breakfast Loaf in an airtight container. This keeps it fresh at room temperature for about three days. If you want to enjoy it longer, wrap it tightly in plastic wrap before placing it in the container. This helps keep the loaf moist and prevents it from drying out. Avoid exposing it to direct sunlight or heat sources. For longer shelf life, you can freeze the loaf. First, let it cool completely. Wrap the loaf tightly in plastic wrap. Then, place it in a freezer bag or container. Label it with the date. It will stay fresh for up to three months in the freezer. When you’re ready to enjoy a slice, remove it from the freezer. Let it thaw in the fridge overnight or on the counter for a few hours. To reheat, slice the loaf and place it in a toaster or a microwave for about 15-20 seconds. This restores its warmth and soft texture, making it just as delightful as when it was fresh. If you're looking for the full recipe, check the earlier sections for all the details. You can check if the loaf is ready by looking at its color and texture. The top should be golden brown, and the sides should pull away from the pan. Insert a toothpick into the center. If it comes out clean, the loaf is done. Yes, you can use frozen cherries in this recipe. Just make sure to thaw them first and drain any excess liquid. This prevents the batter from becoming too wet. If you use fresh cherries, just pit and halve them before mixing. If you don't have buttermilk, you can use regular milk. Just add one teaspoon of vinegar to one cup of milk. Let it sit for five minutes. This will mimic the acidity of buttermilk. You can also use plain yogurt mixed with water for a similar effect. This blog post shared how to make a Cherry Almond Breakfast Loaf. We covered ingredients, mixing, baking, and serving tips. You learned about variations, storage, and FAQs for success. Baking is fun, and this loaf is easy. Use fresh or frozen cherries and enjoy your creation with friends. Remember, small changes can yield big taste. Get ready to impress everyone with your baking skills!

Cherry Almond Breakfast Loaf

Start your mornings right with this delightful Cherry Almond Breakfast Loaf! This easy-to-follow recipe combines fresh cherries and crunchy almonds for a deliciously moist loaf that’s perfect for breakfast or brunch. With simple ingredients and straightforward steps, you'll have a bakery-worthy treat in no time.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup buttermilk (or milk with 1 tsp vinegar added)

1 cup fresh or frozen cherries, pitted and halved

1/2 cup sliced almonds

1/4 cup powdered sugar (for glaze, optional)

1-2 tablespoons milk (for glaze, optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

          Gradually add the dry ingredients to the wet mixture while alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

            Gently fold in the cherries and sliced almonds, being careful not to over mix.

              Pour the batter into the prepared loaf pan and smooth out the top.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    If desired, mix powdered sugar and milk to create a glaze. Drizzle it over the cooled loaf for added sweetness and decoration.

                      Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 8-10

                        - Presentation Tips: Slice the loaf and serve on a platter, garnished with fresh cherries and a sprinkle of powdered sugar for an elegant breakfast display.