Sweet cherry loaf is such an easy bake ideal for the Holiday and festive season where it could be temporally called Rudolph nose bread!Cherry loaf is more bread-like than cake, so a slice is extra delicious spread with vegan butter and a generous dollop of jam.
Pour in the milk and stir everything together until just combined.
375 millilitres soya milk
Scoop the loaf batter into the pan.
Scatter the flaked almonds evenly over the top.
40 grams flaked almonds
Bake on the middle shelf of the oven for 55-60 minutes, until the loaf has risen, is firm to touch, and a skewer popped in the centre comes out clean.Check fan ovens a few minutes earlier as they tend to bake quicker.
Cool in the loaf pan for 5-10 minutes before removing and cooling on a wire rack.
Once removed from the loaf pan peel off the parchment paper.
Notes
Nutritional data is provided for information only and is not an exact calculation as ingredients vary.
Cherry loaf bread will be at its freshest for 1-3 days. Older slices can be toasted or warmed through in the oven or air-fryer for a few minutes.
Slices can be frozen for 2-3 months. Wrap up with food-safe wrap or place into an airtight food container/freezer bag.
There is no need to wash the glace cherries before using in the recipe.
Glace cherries can be replaced with 1 cup [140 grams] of dried cranberries, dried blueberries, or dried cherries.
The flaked almonds are optional but do add a nice crispy, toasty texture.
If nut allergy is an issue replace the almonds with sunflower or pumpkin seeds, or simply omit.
Line the loaf pan with greaseproof/baking parchment paper and try not to use a ready-made loaf pan paper insert as the loaf may stick to it!
Sweet loaf bread is ideal enjoyed with a nice cup of tea, coffee, or chilled plant milk, and is a good cake alternative as it contains less sugar and no added fat or oil.