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Chocolate Cherry Almond Quick Bread

From: Diamond Nuts

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  • 1 ½ cups Diamond Slivered Almonds
  • 24-ounce jar sour cherries in water (or 1, 16-ounce can to yield 2 cups cherries)
  • 2 ½ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 2 eggs
  • cup cherry juice (reserve when draining cherries)
  • cup melted unsalted butter
  • cup buttermilk
  • ½ teaspoon almond extract
  • ½ cup semi- or bittersweet chocolate chips
  • Glaze
  • ¼ cup cherry juice
  • 2 tablespoons dark rum


Preheat oven to 350. Spread 1 cup of the slivered almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5-7 minutes. Set aside.

Butter and flour two, 8x4 inch loaf pans. Set aside.

Drain sour cherries, reserving cup of the liquid for the bread and 2 tablespoons of the liquid for the glazing. Cut cherries in half or check for pits. You should have approximately 2 cups.

In a large bowl, sift together flour, sugar, cocoa powder, baking powder and baking soda.

In a medium bowl, whisk together eggs, butter, cherry juice, buttermilk and almond extract. Make a well in the center of the flour mixture and add the egg mixture; stir until just combined. Gently stir in the almonds, cherries, and chocolate chips.

Divide mixture evenly into the prepared loaf pans. Sprinkle remaining untoasted almond slivers over the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean do not over bake! Remove pans to a cooling rack.

In a small bowl, combine the remaining ¼ cup of cherry juice and the rum. Using a wooden or metal skewer, poke holes in the breads then gently pour the glazing syrup evenly over the top. Cool breads in the pan for 10 minutes. Remove breads from pan and leave to cool completely before slicing.

Wrap tightly in plastic wrap to store. Keeps 2 days at room temperature. Can be frozen for 3 months.

Yields 2, 8x4 loaves

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