Cherry Almond Loaf Cake

A moist, festive quick bread studded with juicy cherries and fragrant almonds & perfect for the holidays or any time you crave a simple, elegant treat.

This loaf cake quickly became a holiday favorite in my family, bringing warmth and sweetness to our gatherings.

Ingredients

• Dry Ingredients: 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder ¼ tsp salt
• Wet Ingredients: ½ cup (115 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 2 large eggs ½ cup (120 ml) whole milk 1 tsp vanilla extract 1 tsp almond extract
• Add-ins: 1 cup (150 g) fresh or thawed frozen cherries, pitted and halved (or use well-drained maraschino cherries) ½ cup (60 g) sliced almonds, plus more for topping
• Optional Topping: 2 tbsp sliced almonds 2 tbsp coarse sugar

Instructions

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Step 1:

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Step 2:

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

Step 3:

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

Step 4:

Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

Step 5:

Add half of the dry ingredients to the wet mixture; mix just until combined. Pour in the milk, then add the remaining dry ingredients, stirring gently until just incorporated.

Step 6:

Fold in cherries and sliced almonds.

Step 7:

Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra sliced almonds and coarse sugar if desired.

Step 8:

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 9:

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Sharing this bread warm from the oven has become a cherished family holiday moment.

Notes

For a glazed finish, drizzle with a simple icing made from powdered sugar and milk once cooled. Delicious served with tea or coffee.

Required Tools

9x5-inch loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Rubber spatula Parchment paper Wire rack

Allergen Information

Contains Wheat (gluten) Eggs Milk (dairy) Tree Nuts (almonds) Butter (dairy) Always double-check ingredient labels especially for processed cherries.

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Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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This cherry almond loaf cake is perfect for sharing and easy enough to make for any occasion.

Kitchen Guide

→ Can I substitute dried cherries for fresh?

Yes, dried cherries can be used; soak them in warm water for about 10 minutes to rehydrate before folding into the batter.

→ What baking pan size is recommended?

A 9x5-inch loaf pan works best for even baking and proper loaf shape.

→ How can I add a glaze finish?

Drizzle a simple icing made from powdered sugar and milk over the cooled loaf for added sweetness and shine.

→ Is it possible to add a citrus twist?

Adding orange zest to the batter gives a bright, refreshing citrus note that complements the almonds and cherries.

→ What is the best way to store leftovers?

Wrap the cooled loaf tightly and store at room temperature for up to three days or refrigerate for longer freshness.