Cherry Bread with Lemon Glaze -

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Cherry Bread with Lemon Glaze

This pretty cherry bread is made in just one bowl and is finished with a sweet-tart lemon glaze.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 336kcal

Preheat the oven to 350℉. Grease a loaf pan and line the bottom with parchment paper.
In a large bowl, rub the zest of 1 teaspoon pure vanilla extract into the 1 cup granulated sugar, then whisk in the the ½ cup plain Greek yogurt and 3 large eggs, stirring and whisking until well blended. Add the 1 ½ cups whole wheat flour, ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup oil and stir well to incorporate. Fold in the 1 ½ cups cherries. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, whisk 1-2 tablespoons lemon juice into the 1 cup powdered sugar until a thick glaze forms. Spread it over the top of the cooled cake.

Cool the loaf completely before glazing. It's always super important to cool loaves, cakes, etc. before drizzling with glazes or icings. Otherwise, the glaze may melt into the cake.
The glaze will set eventually. While the glaze may initially seem to be a bit runny, it will set on top of the cake into a slightly firm layer if you let it sit for at least 10 minutes.
Try dried cherries. Out of fresh or frozen cherries? You can chop up dried cherries instead. Use 1 ¼ cups of dried cherries.
Add nuts. For a bit of crunch, stir in ½ cup of chopped walnuts.