Dark, sweet cherries are added to an almond flavored batter for an easy quick bread recipe that’s a sweet treat to eat and share with friends.
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As a food blogger, I make a lot of food. With the amount of recipe testing and random menu combinations I create on any given day, in today’s society I am beyond lucky to say that sometimes it becomes just too plentiful to consume for my small family of three. We are very fortunate, and we know it. We are thankful. That’s why today’s post sponsored by Land O’ Lakes highlights one of my favorite things to do in the kitchen: Spread the food love!
Cooking, baking and creating is my job. And one of the best parts about it is sharing the results with friends and family. Let’s just that say if you’re my neighbor, you very well could receive a text that says to check your front porch (and if we’re really good friends, your fridge or counter) because there’s going to be something good waiting for you when you come home from work that day. Or better yet, stop by my house and let’s share it together.
It’s my way of saying thank you for being there. And for putting up with all those times I took your photo as a reluctant hand model when all you really wanted to do was dig into dinner or dessert on the table.
See how well that works out for everyone?
Today I’m sharing this Cherry and Almond Quick Bread. It’s perfect for sharing any time of year. Plus, I’m giving my 3 tips to help you share your own bounty with family and friends, and add a little good to their day.
Perfection Is Not the Point
Do you know how awesome it is to receive a warm plate of cookies delivered to your door…just because? I would love that. I mean, what could possibly be better? Unless there was a jug of super cold milk sent along with it? Oh shoot. But do I have enough milk to share? What if they don’t like chocolate chips and prefer snickerdoodles? Oh, man! These cookies look a little flat, misshapen and now after all this fretting they’re not even warm anymore.
Really? Are you going to do that to yourself? Don’t. Don’t overthink it. Don’t over analyze. The point is not perfection. It’s about showing you care by sharing. Your recipient will get it. And love the gesture in all it’s imperfect intention.
Just Enough is Just Right
I often determine who my food-loving recipient is going to be depending on how much food I have to give.
If it’s a big batch of my favorite Lemon Chicken Stew or a party of Buffalo Chicken Drumsticks, I know it’s going to go to one of Smudge’s friends’ families with plenty of hungry mouths to feed. If I’ve photographed and thus picked apart something like my favorite Tomato, Zucchini and Caramelized Onion with Feta Tart so that now my portions have dwindled, the untouched remains are going to be claimed by my vegetarian neighbors, who are a party of two if you don’t include the cats.
With this Cherry and Almond Quick Bread, I made it a few times to get the recipe right. My last two loaves were divided and delivered to a couple of different families who could enjoy one slice per person. Smudge claimed a whole half to herself. I couldn’t blame her for it.
Spreading the love. That’s how we do. You should too.
Made to Deliver
It used to be that I’d be ready to share my food treats with others, standing by to plate them up for delivery, and BAM! I was suddenly yanked from the stage with the hook like a bad comedian because I had nothing to put them in.
Not anymore. Now, I’m prepared.
I’ve found there are a few easy vessels to keep on hand for take home/to go/and food delivery. They’re not fancy, but they do the job.
For soups, pastas, salads and mains, I keep a small number various sizes of inexpensive store-bought plastic containers with lids around. I also recycle my cottage cheese and sour cream tubs on hand for packing food in. I’ll fill a large canning jar with a screw top lid if it’s a larger portion of soup or pasta or even just load it into a gallon freezer bag if it fits the bill. The best part of using these containers is I don’t ever worry about getting them back.
Give and keep giving is my motto.
For cookies, cakes and brownies or bars I keep a stack of heavy duty paper plates on hand and simply wrap the with aluminum foil. At holiday times, I’ll keep an eye out for sales on nondescript cheap plastic platters or plates to use all through the year.
For quick breads like this one, paper lined trays are readily available at most supermarkets. I debated on using one or two for today’s blog post, but I just went with my good old bread pan. It’s dependable. And bakes a really good bread.
Let’s get to this bread!
About the Recipe
I was gifted a whole box of these dark, sweet cherries and knew I wanted to pay it forward. A simple quick bread was the perfect showcase to share them in.
This bread has an almond flavoring that goes oh-SO-well with cherries. Rather than go the simple route of adding almond extract to the batter, I created a deeper, more intense flavor by using almond paste blended into Land O’ Lakes Super Premium European Style Butter. The European style butter is super creamy and rich thanks to a higher fat content that makes it perfect for baking. I usually use unsalted butter for baking so I can control the amount of salt myself.
The result is a bread that rises well yet isn’t too dense or heavy, with just the right crumb. My husband’s favorite part is the crispy crust. It’s the result of the almond paste butter mixture that creates a crisper shell as almond paste will do.
Of course you can enjoy a piece of this quick bread hot from the oven and slathered with butter. It’s so good that way. But don’t rule it out as the base of an ice cream dessert like Smudge created 3 nights in a row.
She even gave me a bite. It looks like sharing is in her genes.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Cherry and Almond Quick Bread
- ¼ cup LAND O LAKES® Super Premium European Style unsalted butter , at room temperature
- 4 ounces almond paste
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup sweet cherries , pitted and sliced or quartered
- Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.
- In a mixing bowl, cream together the softened butter and the almond paste until well blended. Add the sugar and mix well. Add the eggs one at a time and beat until incorporated. Sift together the flour, baking powder and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.
- Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.
Here’s to getting into the kitchen and cook something fresh and seasonal now.
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I made this last year and now that cherries are in season again I’m craving it. I’ll be making it this weekend!
Can I use frozen cherries if fresh cherries are not available? The recipe is amazing & I look forward to baking this
Ashley @ Foodie Crush
Hi Gina, Yes you could!
If I use frozen berries do I need to thaw them first?
Ashley @ Foodie Crush
Yes! And drain off any excess liquid
just wondered if I could make muffins instead of a loaf with this recipe? thank you!
I have all the ingredients to make this right now–except the almond paste. I have almond flour though. Is there a way to substitute that?
Hi Bernadette, almond flour and almond paste are totally different. Almond paste gives this the concentrated almond flavor where the flour would be less of a flavoring and more of a flour alternative. I didn’t find many substitutes for almond paste, but you could make your own thanks to this recipe here http://www.eatyourtarteout.com/1248/how-to-make-your-own-almond-paste/
Looking at the cherries I can not resist the hunger and I want to eat this cake
Wow this look absolutely delicious and healthy! I will definitely give this one a try this weekend. I’m having some friends over for dinner, and I was thinking of preparing your recipe for dessert. Thanks for the inspiration :-)!
Thank you Amanda, I hope you enjoy!
Cristina G. Harris
Cherry and Almond Quick Bread very nice to me .
Laura | Tutti Dolci
I love this cherry-studded bread, such a beauty!
Amy @ Amy's Healthy Baking
I love all of your tips for sharing! Especially how you already have certain families or houses in mind depending on what recipes you’ve made. I did the same thing too! Certain neighbors only had two in their household (and hated chocolate — can you imagine??), others had a few kids, and yet another house always had plenty of friends over and could make multiple batches of cookies disappear in minutes. ;) I definitely don’t blame your daughter for claiming half of this loaf all to herself — it looks amazing!! The butter must’ve given it the perfect texture, and I can just imagine how lovely it’d taste melted into all of the nooks and crannies of a warm slice… Yum!
Christine @ WRY TOAST
that cherry pitter is AMAZING! puts my single one to shame lol. this looks absolutely delightful xo
Gina @ Running to the Kitchen
I’m not sure I would be able to share this loaf if it came out of my oven because it looks so perfect and delicious! ;) With all the wonderful cherries on hand right now, this will most definitely have to happen soon!
Deb @ Wilde Orchard
I love this recipe from beginning to end. But good lord did that multi-cherry pitter catch my eye!!!! One of those in the kitchen and no cherries would be safe. I imagine that you had a lot of fun making this cake and even more eating it. Gorgeous recipe.
Jennifer @ Show Me the Yummy
Gah! These photos are GORGEOUS!!!! <3
Thank you Jennifer :) but they don’t even come close to how good it is!
http://4allfoodlover.blogspot.in please visit
i’ll try it at sunday morning with my girl :)
Would love to hear how you like it.
Brenda @ a farmgirl's dabbles
Count me in. I’ll be making this!!
The fresh cherries really shine in it.
It seems rather rude to arbitrarily and capriciously reply to some comments or questions, but only the ones you wish to, while others you ignore. The commenter above asked you a reasonable Q: where can he or she buy the cherry-pitter shown? and because it didn’t suit you to answer it, you just blew them off. Just on GPs I would’t use your recipe after that. It seems you dumped too many needless calories into it anyway. I would have liked to know your answer to the person’s Q myself, but I have awesome search engine “foo”, so if it exists, I will find it myself.
Wow… that looks delicious!
I like you cherry pitter. Where can I buy it? I can’t find it in your shop.
Thanks for sharing yet another awesome recipe!
Oh my goodness, I am in love with this recipe. Cherry and almond are a match made in heaven. I can just imagine how flavourful this bread is. Gorgeous photos too. I wish I had a batch of this ready to smear some butter on first thing in the morning. Yum.
Nothing better than melting butter on hot bread! Thank you!
Taylor @ Food Faith Fitness
I am pretty sure that cherries and almonds are basically the most magical food combo of LIFE. And in bread? I want this for all the breakfasts and snacks of my life!
Thanks Taylor, it’s seriously tasty!