Preheat the oven to 350° F. Line the inside of a large loaf pan with parchment paper and spray with baking spray.
In a large mixing bowl, combine the Greek yogurt, melted butter, buttermilk, almond extract, vanilla extract, sugar, and eggs. Whisk until the eggs are beaten.
In a separate bowl, combine the flour, salt, and baking powder. Stir into the batter.
Pour the cornstarch into a bowl and add the cherries, toss to coat. Add the cherries to the batter, then add the sliced almonds. Fold the cherries and almonds into the batter.
Pour the batter into the loaf pan. Place in the oven to bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the bread a wire rack to cool completely.
Combine the confectioner sugar, almond extract and heavy cream in a large mixing bowl and whisk until smooth. Drizzle the glaze over the bread. Let sit for a few minutes before serving.
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Almond Cherry Bread
Serves 8
Ingredients:
For the Cherry Almond Bread:
1/2 cup plain Greek yogurt
1/2 cup unsalted butter, melted
1/2 cup buttermilk
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
3/4 cup sugar
2 large eggs
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
12 oz canned cherries, quartered
1 tablespoon corn starch
1/2 cup sliced almonds
For the Almond Glaze:
1/2 cup confectioner sugar
2 tablespoons heavy cream
1/4 teaspoon almond extract
Directions:
Preheat the oven to 350° F. Line the inside of a large loaf pan with parchment paper and spray with baking spray.
In a large mixing bowl, combine the Greek yogurt, melted butter, buttermilk, almond extract, vanilla extract, sugar, and eggs. Whisk until the eggs are beaten.
In a separate bowl, combine the flour, salt, and baking powder. Stir into the batter.
Pour the cornstarch into a bowl and add the cherries, toss to coat. Add the cherries to the batter, then add the sliced almonds. Fold the cherries and almonds into the batter.
Pour the batter into the loaf pan. Place in the oven to bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the bread a wire rack to cool completely.
Combine the confectioner sugar, almond extract and heavy cream in a large mixing bowl and whisk until smooth. Drizzle the glaze over the bread. Let sit for a few minutes before serving.
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