This bread, somewhat like a classic tea bread, is a favorite in my household. It’s our go-to weekend brunch bread served with scrambled eggs and a bowl full of fruit. My kids would be happy to make this bread their entire breakfast - it’s that good. And, the glaze uses up the last bits in your Orasella jar - both the cherries and the syrup - adding that extra sweetness that pushes it over the top. Enjoy!
Orasella’s Lemon Almond Brunch Bread
Makes one standard 9x5 inch loaf bread
Bread
Adapted from the Recipe Critic
1 1/2c flour
1 1/4c sugar
1/2t salt
1t baking powder
1T poppy seeds
3/4c milk
1/2c plus 1T vegetable oil
2 large eggs
1t pure vanilla extract
1t almond extract
2T freshly grated lemon zest
Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan and set aside.
In a large bowl, add flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate, medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract and lemon zest. Whisk until combined.
Add the wet ingredients to the dry ingredients and stir until incorporated. Pour into loaf pan and bake for 50 minutes to an hour, until toothpick inserted into the middle of the bread comes out clean. Remove and let bread cool.
Glaze
4 Orasella cherries, diced
1T Orasella cherry syrup (what’s left in the jar after you use your Orasella cherries)
1 1/2T heavy cream
1c powdered sugar
slivered almonds to top
Whisk together powdered sugar, diced cherries, cherry syrup and heavy cream. Drizzle over bread and top with slivered almonds.