Some people prefer savory breakfasts while others prefer sweet fare to break their fast. Then there are those that prefer a bit of both first thing in the morning. When given a choice, Eric tends to fall into the sweet camp while I am of the “why choose, I’ll have both!” mindset.

Today’s recipe is a hearty quick bread that is a definitively sweet fare option. Whenever I make it, Eric enjoys it for breakfast, a snack, or as dessert. (But certainly not all three in one day!) Juicy cherries offer bursts of sweet tart flavor in every mouthful. The addicting crunch provided by the almond streusel topping enhances every mouthful of the baked good. This is a wonderful treat, full of Summer goodness for breakfast, brunch, a snack, or dessert!

Cherry Almond Quick Bread (adapted from bakefromscratch.com)  Total Time Required: about 2 hours + cooling time, Prep Time: 15 minutes, Bake Time: 75 – 95 minutes, Rest Time: 10 minutes, Makes: 1 loaf

Ingredients:

Almond Streusel: Makes about 1 cup

• 1/2 cup sliced almonds
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

Quick Bread:

• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoon almond extract
• 1-3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup frozen cherries

Directions:

Preheat the oven to 350°F. Grease an 8×4-inch loaf pan.

Make the Almond Streusel. In a small bowl, stir together the flour, melted butter, brown sugar, granulated sugar, and salt a wooden spoon until combined.

Stir in the almonds. Crumble the mixture by hand until the desired consistency is reached.

In a large bowl of a large stand mixer, blend together the sugar, butter, oil, eggs, and extracts.

Add the flour, baking powder, cinnamon, and salt to the bowl, mixing just until moistened.

Fold in the cherries.

Spoon the batter into the prepared pan.

Top the quick bread batter with the Almond Streusel.

Bake the loaf for 30 minutes. Loosely cover the pan with foil and continue to bake until a wooden pick inserted in center comes out clean, about 45 to 55 minutes more. Let the loaf cool in the pan for 10 minutes.

Remove the bread from the pan and let it cool completely on a wire rack. Slice and serve the bread once it is completely cooled.

Cherries and almonds elevate this quick bread to greatness!  ~Linda

Cherry Almond Quick Bread (adapted from bakefromscratch.com)  Total Time Required: about 2 hours + cooling time, Prep Time: 15 minutes, Bake Time: 75 – 95 minutes, Rest Time: 10 minutes, Makes: 1 loaf

Ingredients:

Almond Streusel: Makes about 1 cup

• 1/2 cup sliced almonds
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

Quick Bread:

• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoon almond extract
• 1-3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup frozen cherries

Directions:

Preheat the oven to 350°F. Grease an 8×4-inch loaf pan.

Make the Almond Streusel. In a small bowl, stir together the flour, melted butter, brown sugar, granulated sugar, and salt a wooden spoon until combined. Stir in the almonds. Crumble the mixture by hand until the desired consistency is reached.

In a large bowl of a large stand mixer, blend together the sugar, butter, oil, eggs, and extracts. Add the flour, baking powder, cinnamon, and salt to the bowl, mixing just until moistened. Fold in the cherries. Spoon the batter into the prepared pan. Top the quick bread batter with the Almond Streusel.

Bake the loaf for 30 minutes. Loosely cover the pan with foil and continue to bake until a wooden pick inserted in center comes out clean, about 45 to 55 minutes more. Let the loaf cool in the pan for 10 minutes. Remove the bread from the pan and let it cool completely on a wire rack. Slice and serve the bread once it is completely cooled.