Fresh Cherry Tea Loaf

A moist, fruity tea loaf bursting with sweet, fresh cherries and a hint of almond – perfect for breakfast, brunch, or afternoon tea.

 Difficulty: Easy

 Prep Time: 20 minutes

 Bake Time: 50–60 minutes

 Total Time: About 1 hour 20 minutes

 Yield: 1 loaf (8–10 slices)

 Recipe Overview

This Fresh Cherry Tea Loaf is a tender, lightly sweetened quick bread made with juicy seasonal cherries and subtle almond flavor. It’s easy to make with basic pantry ingredients and comes together without any yeast or special equipment.

Perfect for summer baking when cherries are in season, this loaf also freezes beautifully—so you can enjoy that sweet cherry flavor year-round.

Enjoy it warm with butter, lightly toasted, or as-is with a cup of your favorite tea or coffee.

 Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• ½ teaspoon almond extract (optional but recommended)

• ½ cup plain Greek yogurt or sour cream

• 1 tablespoon lemon zest (optional, for brightness)

Add-ins:

• 1 ½ cups fresh cherries, pitted and halved or quartered

• 1 tablespoon flour (for tossing cherries)

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk or lemon juice

• ¼ teaspoon almond extract (optional)

 Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.

Step 2: Prepare the Cherries

Pit and halve or quarter your fresh cherries.
Toss the cherries with 1 tablespoon flour to prevent them from sinking to the bottom of the loaf. Set aside.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

Step 4: Cream the Butter and Sugar

In a large bowl, using a hand or stand mixer, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).

Add eggs one at a time, mixing well after each.
Stir in vanilla extract, almond extract, and lemon zest if using.

Step 5: Combine Wet and Dry

Mix in the Greek yogurt (or sour cream) until smooth.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix—the batter should be thick but smooth.

Step 6: Fold in Cherries

Gently fold the floured cherries into the batter using a spatula or wooden spoon.

Pour the batter into the prepared loaf pan and smooth the top.

Step 7: Bake

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins to brown too quickly, loosely tent with aluminum foil during the last 15 minutes.

Step 8: Cool and Glaze (Optional)

Let the loaf cool in the pan for 10–15 minutes, then lift out and cool completely on a wire rack.

To glaze:
Whisk together powdered sugar and milk (or lemon juice) until smooth. Drizzle over cooled loaf and let set before slicing.

 Storage & Freezing

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps up to 1 week.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp.

 Nutritional Info (Per Slice – Based on 10 Slices)

Note: Nutrition is an estimate and varies by ingredients and portion size.