Similar to coffeecake in flavor and texture, without the overwhelming sweetness of a traditional coffeecake, this sweet, quick bread totally made my week. Loaded with fresh cherries and then topped with a sweet brown sugar and almond crust, the whole family found this bread irresistible. I stashed a few slices of the bread in the freezer the second time I made it and I’ve been enjoying it with my coffee all week long.
I made a batch as muffins and mini loaves earlier last week and didn’t get a single photograph. I threw together a second batch with the remaining cherries and poured the whole thing into a 10″ square pan. Like most quick bread recipes, this recipe quite versatile and can be easily baked in whichever form you’d like.