Recipe Source: Adapted from Joy the Baker’s Raspberry Almond Bread
Bread 2 cups all-purpose flour (10 oz, 285 g) 2 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup (1 stick) unsalted butter, softened 1 cup granulated sugar (7 ¼ oz, 205 g) ½ tsp pure almond extract 2 eggs 2 TBSP sour cream (1 ½ oz, 40 g) 1 cup fresh or frozen black cherries, pitted and halved (I used a Panera straw to pit the cherries)
- Preheat oven to 325°F. Spray or grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. The batter will be very thick.
- Spoon a thin layer of the batter into the bottom of the prepared pan. Press cherry halves into the batter. Continue doing this (batter, cherries, batter, cherries, batter) so that there is a total of 7 layers.
- Bake in the center of the oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. The center may sink slightly, but don’t worry. The bread still tastes excellent.
Makes…1 loaf (about 12 servings)