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Sliced cherry almond poppy seed quick bread on a wooden table

Cherry Almond Poppy Seed Quick Bread

This Cherry Almond Poppy Seed Quick Bread is fluffy, vibrant, and bursting with flavor, making it a perfect choice for brunch or afternoon snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use room temperature for smooth mixing.
  • 2 large eggs Ensure at room temperature.
  • 1 teaspoon almond extract
  • 1/2 cup milk
Add-Ins
  • 1 cup chopped cherries (fresh or canned) Can substitute with frozen if thawed.
  • 1/4 cup poppy seeds
  • to taste chopped almonds for topping Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the sugar and butter until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in almond extract.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  2. Fold in the cherries and poppy seeds.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. If desired, sprinkle chopped almonds on top of the batter.
  3. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  4. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a smear of butter or whipped cream. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.