Description
This Cherry Almond Poppy Seed Bread is a delightful and moist treat perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup chopped dried cherries
- ½ cup sliced almonds (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds until well combined.
- Add the wet ingredients: Make a well in the center and pour in the eggs, milk, oil, almond extract, and vanilla extract. Stir just until combined—don’t overmix!
- Fold in the cherries: Gently fold in the chopped dried cherries, making sure they’re evenly distributed throughout the batter.
- Pour and top: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sliced almonds over the top if using—they’ll toast beautifully in the oven.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.
- Cool and slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice thick and serve warm or at room temperature.
Notes
- This bread can be stored at room temperature for up to 3 days or wrapped and frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg