Recipe for Cherry Almond Bread: Sweet, Nutty, Comfortable
published by Stessily on Aug 2, 2012
Nuts provide a lot of pizzazz, whether straight up or in a recipe. They enliven breads, especially when they’re joined by luscious fruits such as maraschino cherries. My family’s gorgeous recipe for cherry almond bread is shared.
marashino cherry (JayKeaton, Public Domain, via Wikimedia Commons)
Maraschino cherries are sweetened, preserved cherries which originally referred to Marasca cherries (Prunus cerasus var. marasca), a cultivated form of the dark-skinned, tart Morello cherry (Prunus avium Morello). The finest examples of Marasca cherries are grown along the eastern coast of the Adriatic Sea in Dalmatia, a historic region in southern Croatia. Successful cultivations are also found in northern Italy, Slovenia, southern Hungary, and Bosnia-Herzegovina. Although naturalized in the United States, Marasca cherries tend to be replaced by American producers with the Royal Ann sweet cherry variety in products labeled as maraschino cherries.
Maraschino cherries traditionally were preserved in a liqueur which derived its distinctive flavor from the cherries and almond-like flavor of their crushed pits. In the United States, imitation maraschino cherries mostly refer to Royal Ann cherries, also known as Napoleon or Queen Anne, which have been artificially colored with Red Number 4 dye and soaked in a sugar syrup, usually flavored with oil of bitter almonds. Green maraschino cherries are flavored with mint.
Maraschino cherries enjoy hallowed status as a garnish, prettily posing atop such desserts as cakes, ice cream sundaes, and parfaits and such main dishes as baked ham in the United States and pork pies in the United Kingdom. Although visibility is part of their allure, maraschino cherries also combine well with other internal ingredients in baked goods such as breads or muffins.
My family’s recipe for Cherry Almond Bread pairs maraschino cherries with almonds to evoke a distinctive aroma and taste which are reminiscent of true maraschino cherries from Croatia.
My Family’s Recipe for Cherry Almond Bread
Ingredients:
- 1 Tablespoon sunflower oil (for greasing pan)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup sugar in the raw (turbinado in US, demerara in UK)
- 1 cup buttermilk
- 1/2 cup honey
- 3 Tablespoons sunflower oil
- 1 egg, cage-free brown
- 1 teaspoon almond extract
- 1 jar (10 ounces) maraschino cherries, with liquid
- 1 cup slivered almonds
Utensils:
- 9 x 5 x 3 inches loaf pan
- large mixing bowl
- 4-cup measuring cup
- 1/2 cup measuring cup
- 1 cup measuring cup
- Tablespoon measuring scoop
- 1/2 teaspoon measuring spoon
- 1 teaspoon measuring spoon
- large serving plate
Preparation:
1) Preheat oven to 350 º Fahrenheit (176 º Celsius; gas mark 4).
2) Briefly warm loaf pan in oven; then drizzle 1 Tablespoon of sunflower oil and spread with pastry brush, spatula, or fingers to coat bottom and sides of pan.
3) In large mixing bowl, combine dry ingredients first: flour, baking powder, baking soda, sea salt, and sugar.
4) Add buttermilk, honey, oil, egg, and almond extract; beat for 30 seconds.
5) Gently fold in maraschino cherries, with liquid, and most of almond silvers, reserving desired portion for sprinkling as topping.
6) Pour batter into loaf pan; dot top with remaining almond slivers.
7) Bake at 350 º F for about 60 minutes; a toothpick inserted in center should come out clean.
8) Allow to sit for about 5 to 10 minutes; then loosen sides with knife; remove from pan by gently upending over serving plate and then setting upright.
9) Enjoy the harmonious, fragrant, tasty pairing of cherries and almonds.
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Copyright: Thursday, August 2, 2012 by Stessily.
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# 1 by Martin Kloess
August 2nd, 2012 at 6:00 pm #
Thank you for sharing.
# 2 by jennifer eiffel01
August 2nd, 2012 at 8:31 pm #
Yummy! Sounds and looks delicious. Will be making it. I also liked te explanation. Overall, fantastic!
# 3 by drabiakhan
August 3rd, 2012 at 3:08 am #
Sounds yummy.thanks!
# 4 by Eiddwen
August 3rd, 2012 at 4:19 am #
A brilliant article come recipe Stessily and as always another for me to save.
You always make these posts much more than just a recipe and I love them;they are so interesting and useful..
Keep them coming and enjoy your day.
Eddy..
# 5 by elee
August 3rd, 2012 at 5:34 am #
Good article thanks: elee
# 6 by realityspeaks
August 3rd, 2012 at 2:23 pm #
Thanks for the recipe.
# 7 by Derdriu
August 6th, 2012 at 8:29 am #
Stessily, It’s always interesting to read the background and other uses of key ingredients in your recipes. In particular, I like the contributions of almond extract in enhancing the slivered almonds as well as the distinct taste of buttermilk and the use of honey as a sweetener.
Respectfully, and with many thanks for sharing, Derdriu
# 8 by Stessily
August 6th, 2012 at 9:19 am #
Martin, Thank you for visiting!
Appreciatively, Stessily
# 9 by Stessily
August 6th, 2012 at 9:20 am #
pattiann, I know that you will have fun making this quick bread recipe and serving it at your dinner table. It’s easy to make, pretty to look at, and ever so delicious to eat!
Appreciatively, Stessily
# 10 by Stessily
August 6th, 2012 at 9:21 am #
drabiakhan, Yes, cherry almond bread sounds yummy, looks yummy, and tastes yummy!
Appreciatively, Stessily
# 11 by Stessily
August 6th, 2012 at 9:23 am #
Eddy, It’s always wonderful to welcome a visit and comments from you! I’m pleased that you’re saving this recipe, which I know that you and your family will love!
Best wishes always, Stessily
# 12 by Stessily
August 6th, 2012 at 9:23 am #
elee, Thank you for visiting and commenting!
Appreciatively, Stessily
# 13 by Stessily
August 6th, 2012 at 9:24 am #
realityspeaks, Your visit and comments are appreciated. Thank you.
Appreciatively, Stessily
# 14 by Stessily
August 6th, 2012 at 9:26 am #
Derdriu, I’m pleased that you noted the special flavor sensations which highlight this recipe: almond extract, buttermilk, honey. I always tend to add almond extract to my almond recipes because extracts permeate the batter in a special way as a liquid which enhances the flavor and texture of the actual almonds.
Appreciatively, Stessily
# 15 by Margaret Boseroy
August 6th, 2012 at 10:32 am #
I’m not a bad savory cook, but somehow baking sweets intimidate me. This recipe makes me want to try, it just sounds so delicious. My kids will definitely appreciate the effort. The intro also makes me curious as to the taste of the Marasca cherries. I’m wondering where I can get some…
# 16 by Stessily
August 6th, 2012 at 3:27 pm #
Margaret, Baking intimidates me when it concerns cookies! But this quick bread recipe is a dream to make, to bake, to sniff, and to eat. Yes, your kids will love it!
I know that amazon.com carries Luxardo maraschino cherries; it’s a product of Italy, which is one of the places I noted as successfully cultivating marasca cherries. Although I do like the American equivalent, I do prefer the real thing. Here’s the link: http://www.amazon.com/Luxardo-maraschino-cherries/dp/B001CDOBCM
Appreciatively, Stessily
# 17 by manish007
August 9th, 2012 at 12:33 pm #
Good share.
# 18 by Stessily
August 9th, 2012 at 2:32 pm #
manish007, Thank you for visiting and appreciating this delicious recipe!
Appreciatively, Stessily