Almond Cherry Loaf with Vanilla Bean Glaze

ByMadison Rae
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SPREAD LOVE

Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet the Almond Cherry Loaf with Vanilla Bean Glaze. It looks fancy enough to impress your in laws or your neighbor who always tells you to bring snacks. It also takes less effort than a sitcom season binge. Let us bake something delicious and slightly dangerous to our diets.

Why This Recipe is Awesome
Why is this loaf worth your precious oven space and attention span? First, it balances bright cherries and nutty almonds like they have been in therapy together and now they get along beautifully. Second, the vanilla bean glaze makes everything more celebratory, as if the loaf just showed up wearing a tiny party hat.

It is also shockingly forgiving. This recipe is idiot proof. Even if you stir a bit too enthusiastically or forget to fluff the flour, the loaf forgives you. Want a quick side idea that pairs well with this? Try some savory greens like these tasty air fryer garlic green beans for contrast. They are a quick win and make the whole dessert feel slightly less guilty.

Ingredients You’ll Need

  • 1 1/2 cups all purpose flour, because structure matters
  • 1 teaspoon baking powder, for lift
  • 1/2 teaspoon baking soda, to keep things balanced
  • 1/4 teaspoon salt, to make flavors pop
  • 1/2 cup unsalted butter, softened, because salted will make math hard
  • 1 cup granulated sugar, the sweet backbone
  • 2 large eggs, room temperature if you remember
  • 1 teaspoon almond extract, the cherry’s best friend
  • 1 teaspoon vanilla extract, for depth
  • 1/2 cup milk, any kind you like
  • 1 cup fresh or frozen cherries, pitted and chopped, bring the fruit
  • 1/2 cup sliced almonds, for crunch and personality
  • 1 cup powdered sugar, for the glaze
  • 1 vanilla bean, split and scraped, use the specks like confetti
  • 2 to 3 tablespoons milk for glaze, add until it looks right

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan. Get the oven hot so it is ready when you are.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. This keeps the leaveners evenly distributed.
  3. In another large bowl, beat butter and sugar until creamy. Aim for light and fluffy, like a tiny cloud.
  4. Add eggs, almond extract, and vanilla extract; mix well. Scrape the sides so nothing hides.
  5. Gradually add the dry ingredients, alternating with milk, mixing until combined. Do not overmix. Fold, do not wrestle.
  6. Fold in the cherries and sliced almonds. Be gentle so the cherries do not bleed too much color.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan once to settle the batter.
  8. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Oven times vary, so check after 50 minutes.
  9. For the glaze, mix powdered sugar, vanilla bean seeds, and milk until smooth. Start with 2 tablespoons of milk and add more if needed.
  10. Once the loaf has cooled, drizzle the glaze over the top and serve. Slice, admire, then eat as many slices as feel moral.

Almond Cherry Loaf with Vanilla Bean Glaze

Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven. Rookie mistake. The oven should be ready when the batter is.
  • Overmixing the batter. Mix until just combined. Overmixing = dense loaf. No thanks.
  • Skipping the almonds. Sure you can omit them, but you lose the crunch and a whole vibe.
  • Using cherries that have not been pitted. That will ruin relationships and possibly a tooth. Pit the cherries.
  • Glazing a loaf that is too hot. Heat melts the glaze into oblivion. Let it cool first so the glaze sits prettily.
  • Not checking the center with a toothpick. Visual checks lie sometimes. Trust the toothpick.

Alternatives & Substitutions

  • No cherries? Use blueberries or chopped strawberries instead. Blueberries make it juicier, strawberries make it extra sweet.
  • No fresh cherries? Frozen works fine but do not thaw them fully. Toss frozen cherries in a little flour to prevent sinking.
  • No sliced almonds? Use chopped walnuts or pecans. They add a different kind of happy crunch.
  • Dairy free? Swap the milk for almond milk and the butter for a vegan spread. You will end up with a loaf that is still cozy.
  • No vanilla bean? Use 1 1/2 teaspoons vanilla extract, but the specks are so pretty I say splurge if you can.
  • Want it boozy? Add a tablespoon of cherry liqueur or amaretto to the batter for a grown up twist. FYI you will feel fancy.

FAQ

Almond Cherry Loaf with Vanilla Bean Glaze

Q Will frozen cherries ruin the loaf?
A Not at all. Use frozen cherries straight from the bag. Toss them in a teaspoon of flour to prevent sinking and you are good.

Q Can I use margarine instead of butter?
A Well technically yes, but why hurt your soul like that? Butter gives better flavor and texture. If you must, use a high quality margarine.

Q How do I know when the loaf is done?
A Does the toothpick come out clean or with a few moist crumbs? Clean or faint crumbs means done. If it is wet batter, bake longer.

Q Can I freeze slices?
A Absolutely. Wrap slices tightly and freeze up to 3 months. Thaw at room temperature or pop in the toaster for a warm snack.

Q Can I make mini loaves or muffins with this batter?
A Yes. Bake mini loaves or muffins for 20 to 30 minutes. Check early and often.

Q Is the vanilla bean necessary?
A No, but it elevates the glaze big time. If you do not have one, use vanilla extract. The little black seeds make everything feel celebratory.

Q Any tips for pitting cherries quickly?
A Use a chopstick or small straw to push pits out through the stem end. It is oddly satisfying and speedier than you think.

Final Thoughts
If you are the type who likes dessert with personality, this Almond Cherry Loaf is your new go to. It has texture, bright fruit, and a glaze that shouts hello in the classiest voice. Let the loaf cool before glazing so the glaze sits pretty. Slice it for brunch, bring it to a potluck, or keep it all to yourself and I will not judge. IMO baking simple things well is the best kind of flex.

Now go impress someone or yourself with your new culinary skills. You have earned it. Maybe serve it with coffee, a cheeky scoop of ice cream, or nothing at all because it tastes amazing solo.

Conclusion

If you enjoyed this loaf and want more cherry ideas try this Cherry Fritter Cake from Nutmeg Nanny for a different take on cherry desserts. For more vanilla bean inspiration, check out To Die For Banana Cake with Vanilla Bean Frosting for a show stopping frosting tip that applies to lots of desserts.

(Cherry Fritter Cake – Nutmeg Nanny)[https://www.nutmegnanny.com/cherry-fritter-cake/]
(To Die For Banana Cake with Vanilla Bean Frosting and a cake tip)[https://www.butteryum.org/blog/2011/01/to-die-for-banana-cake-with-vanilla.html]

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Almond Cherry Loaf with Vanilla Bean Glaze

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

A delightful Almond Cherry Loaf crowned with a smooth Vanilla Bean Glaze, perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen cherries, pitted and chopped
  • 1/2 cup sliced almonds
  • 1 cup powdered sugar
  • 1 vanilla bean, split and scraped
  • 2 to 3 tablespoons milk for glaze

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another large bowl, beat butter and sugar until creamy.
  4. Add eggs, almond extract, and vanilla extract; mix well.
  5. Gradually add the dry ingredients, alternating with milk, mixing until combined.
  6. Fold in the cherries and sliced almonds.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  9. For the glaze, mix powdered sugar, vanilla bean seeds, and milk until smooth.
  10. Once the loaf has cooled, drizzle the glaze over the top and serve.

Notes

Let the loaf cool before glazing for best results. This loaf can be frozen and reheated later.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 23g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Almond, Cherry, Loaf, Dessert, Vanilla Bean, Easy Baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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