Last week a friend texted me to say she was going cherry picking. I was excited because even at their cheapest cherries have been $3-$4 per pound. Where she was going the U-Pick Cherries were only $1.60 per pound! She asked if I wanted some and I jumped at the chance to get the fresh cherries.
Once I got them home I started looking for what to make with them. Well, not right away. First I ate about a half pound of cherries and then I started looking. As a side note, if you don’t have a cherry pitter you need to get one! I thought they were pretty dumb until a company sent me one and now I can’t live without it! Pitting cherries is so easy with the pitter and it makes chopping the cherries easy as pie.
But back on the subject of food, the first thing I made was a No Churn Cherry Vanilla Ice Cream because it’s been so hot outside lately. I needed something to help cool me off and that did the trick. The second thing I decided to make was this delicious Cherry Almond Quick Bread.
I love making quick breads because they don’t require kneading or rising time. The ingredients are simply put in a bowl, mixed together, then cooked in the oven. I knew I had to make this recipe first thing in the morning so I could bake it while it was still cool outside because I didn’t really want to heat up the house.
I originally thought that the almond in this recipe would come from almond extract but it actually comes from almond paste. That was good news because my mom had gotten a deal on almond paste and I happen to have 4 tubes of it in my pantry. I whipped up this bread in about 10 minutes and popped it into the oven. When it came out I cooled it and then sliced it up.
I ended up wrapping half of the slices in plastic wrap and then put them in a freezer bag to freeze for when the baby comes. I figured it will be a delicious and easy breakfast when we don’t have a lot of time. The rest my husband and I devoured. This bread is awesome! It takes like a cross between a quick bread and a pound cake with sweet and tart cherries and an aftertaste of almonds. It is totally delicious and I can’t wait to make it again while I still have cherries left.
- 4 T. butter
- 4 oz. almond paste
- ¾ c. sugar
- 2 eggs
- 2 c. flour
- 1 t. baking powder
- ½ t. nutmeg
- ½ t. salt
- ½ c. milk
- 1 c. cherries, pitted and cut in half
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- In a large bowl combine the butter, almond paste, and sugar. Mix well.
- Add the eggs and mix well.
- In a small bowl combine the flour, baking powder, nutmeg, and salt.
- Add half the flour mixture to the butter mixture and mix well. Add in the milk and stir to combine. Add the remaining flour mixture and mix to combine.
- Fold in the cherries.
- Pour the batter into the prepared pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow to cool for 10 minutes. Run a butter knife around the edge of the pan and remove bread from pan.
- Cool completely on a wire rack.