Cherry Almond Loaf

This is truly a quick bread ready in a snap once the cherries are pitted and halved.  Save the prettiest halves to decorate the top of your loaf.

Cherry Almond Loaf

Ingredients

2          cups            unbleached A.P. flour
1          tsp               baking powder
1          tsp               baking soda
1/2       tsp               salt
                                dash of cinnamon
1/2       cup              unsalted butter, room temp
1          cup              sugar
1/2       tsp               almond extract
2                              eggs
2          Tbs              sour cream
2           cups            sweet cherries, stems removed, pitted and halved
                                set aside the prettiest halves as you do this, about 3/4 cup

Procedure

1. Preheat oven to 300° convection and place shelf in the middle of oven.   Butter a pyrex loaf pan.
2. Combine dry and set aside.
3. Cream butter and sugar until light and fluffy.  Add almond extract.
4. Add eggs one at a time, mixing well and scraping bowl each time.
5. Add sour cream and mix well.
6. Add dry and mix until fully incorporated.
7. Fold in 1 1/4 cups of the cherries, reserving the prettiest ones for later.  Batter will be thick, so this isn't easy and some may get smushed up.  Don't worry.  Fill loaf pan and bang on counter several times to settle.  Smooth top with spatula.
8. Lay pretty cherry halves, cut side down, on top of batter in rows.  If you don't have enough, cut a few more cherries in half to totally cover top of loaf.
9. Bake until cooked through, about one hour.