Cinnamon Bread with Cherries and Almonds

Loaf of Cinnamon Bread with Cherries with Slices on a Bread Board

Cinnamon Bread with Cherries and Almonds

A bread filled with cherries and a cinnamon/almond streusel.

Course Breads

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings large loaf and 1 small loaf of bread

Calories 234kcal

Author Creative Culinary

Ingredients

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup butter room temperature
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ teaspoon lemon zest
1 & 1/2 cups pitted cherries halved

For the Cinnamon/Almond mixture

½ cup almonds
1 cup brown sugar
2 Tbsp butter
2 heaping tablespoons ground cinnamon.

Instructions

Preheat oven to 350 degrees.
Lightly grease a 9 inch loaf pan and line the bottom with parchment paper. Grease parchment and set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, salt and vanilla extract.
Sift together the flour, baking soda and baking powder. Add alternately to the creamed mixture along with the buttermilk, beginning and ending with your dry ingredients.
Add the lemon zest and the cherries and blend in with a large wooden spoon.
To Prepare the Cinnamon/Almond Mixture
Put the almonds into a food processor and pulse until they resemble large, course meal. Add the brown sugar, butter and cinnamon and pulse until thoroughly mixed.
To Prepare the Bread
Spoon 1/3 of the batter into the prepared loaf pan. Sprinkle with 1/3 of the cinnamon mixture. Repeat the layers twice more, ending with cinnamon on top.
Bake in the pre-heated oven for 1 hour or until it tests done when a toothpick inserted comes out clean. Remove from the oven and let rest in the pan for about 10 minutes before removing from the pan to finish cooling on a rack.

Notes

Try coating your cherries in flour before adding them to the batter...I personally didn't care that this was sort of an upside down cherry cinnamon bread but fruit treated like that tends to suspend in the batter better during baking.

Since I had added a fair amount of bulk to this bread, instead of revising all of the ingredients to compensate, I just used both a regular bread pan and a small loaf pan for baking the finished product and did only two layers of dough and cinnamon in each one. This could also be baked in a 8X8 square pan; just revise the baking time accordingly.

I might have been able to have fit it all in a loaf pan but decided not to take that chance; besides it was the perfect gift to give my neighbor's son; it was a bite sized treat for him!

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