Cherry Orange Loaf with Orange Honey Butter

**DISCLAIMER** This is more like cake than bread. But we’re just going to call it “bread” to make ourselves feel better.

This bread ;) recipe was invented when I was searching for ideas of things to make for a Mother’s Day brunch I was hosting earlier this year. The original recipe called for cranberries. Well, cranberries were nowhere to be found in the spring time, so I opted for cherries instead. The original recipe also had no toppings and no butter on the side. Since I always seem to find a way to make “healthy” things unhealthy, this sweet loaf topped with brown sugar streusel and almond glaze was born!

Prep time: 20 mins Cook time: 1 hour Yield: (2) 9x5 loaves

Ingredients

• 4 cups flour

• 2 cup sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• Zest from 2 oranges

• 4 large eggs

• 1 cup milk

• 1 cup butter, melted

• 14.5 oz can Oregon red tart whole pitted cherries

Streusel topping:

• 1/4 cup brown sugar

• 3 tablespoons flour

• 3 tablespoons cold butter, cut into small squares

Almond glaze:

• 1 cup powdered sugar

• 2 tablespoons butter, softened

• 1/2 teaspoon almond extract

• 1-2 tablespoons milk

• 1/4 cup almond slices, toasted

Orange honey butter:

• 8 tablespoons butter, softened

• 1/2 to 1 tablespoon orange zest

• 1/2 to 1 tablespoon honey

• 1 teaspoon juice from orange

Instructions

• Preheat oven to 350 degrees fahrenheit

• Line (2) 9x5 loaf pans with parchment paper, letting about 2 inches overhang on each side. Grease the parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in center of the mixture.

• In another bowl, beat together eggs, milk, and melted butter.

• Pour the wet mixture into the dry mixture and whisk together until just combined. It is okay if the mixture is a little lumpy. Gently fold in your cherries.

• Evenly pour batter into the pans.

For the streusel topping:

• In a small bowl, combine brown sugar and flour together. Add in cold butter chunks, and then using a pastry cutter, cut the butter into the brown sugar and flour mixture until it resembles coarse crumbs.

• Sprinkle the streusel crumbles on top of the bread batter.

• Bake for about 1 hour, or until toothpick inserted into the middle of the loaf comes out clean.

• Once done, remove from oven and let stand for about 15 minutes. Then, by pulling up on the edges of parchment paper, carefully remove bread from pans and allow to completely cool on a wire rack.

For the almond glaze:

• In a small bowl, whisk together powdered sugar and softened butter. Stir in almond extract and milk. Whisk together until smooth. Add more milk if consistency is too thick / add more powdered sugar if consistency is too runny (it should be somewhat runny for drizzling).

• Drizzle on top of completely cooled bread loaves and immediately sprinkle toasted almonds on top.

For the orange honey butter:

• Stir together softened butter, orange zest, honey, and juice from orange.

• Spread on slice of bread and serve.

Cherry Orange Loaf w/ Orange Honey Butter

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Yield: 2 loaves

Author: Crystal

Prep time: 20 MCook time: 1 hourTotal time: 1 H & 20 M

Ingredients:

For the Bread:

• 4 cups flour
• 2 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• Zest from 2 oranges
• 4 large eggs
• 1 cup milk
• 1 cup butter, melted
• 14.5 oz can Oregon red tart whole pitted cherries

For the Streusel Topping:

• 1/4 cup brown sugar
• 3 tablespoons flour
• 3 tablespoons cold butter, cut into small squares

For the Almond Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1-2 tablespoons milk
• 1/4 cup almond slices, toasted

For the Orange Honey Butter:

• 8 tablespoons butter, softened
• 1/2 to 1 tablespoon orange zest
• 1/2 to 1 tablespoon honey
• 1 teaspoon juice from orange

Instructions:

How to cook Cherry Orange Loaf w/ Orange Honey Butter

For the Bread:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line (2) 9x5 loaf pans with parchment paper, letting about 2 inches overhang on each side. Grease the parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in center of the mixture.
4. In another bowl, beat together eggs, milk, and melted butter.
5. Pour the wet mixture into the dry mixture and whisk together until just combined. It is okay if the mixture is a little lumpy. Gently fold in your cherries.
6. Evenly pour batter into the pans.

For the Streusel Topping:

1. In a small bowl, combine brown sugar and flour together. Add in cold butter chunks, and then using a pastry cutter, cut the butter into the brown sugar and flour mixture until it resembles coarse crumbs.
2. Sprinkle the streusel crumbles on top of the bread batter.
3. Bake for about 1 hour, or until toothpick inserted into the middle of the loaf comes out clean.
4. Once done, remove from oven and let stand for about 15 minutes. Then, by pulling up on the edges of parchment paper, carefully remove bread from pans and allow to completely cool on a wire rack.

For the Almond Glaze:

1. In a small bowl, whisk together powdered sugar and softened butter. Stir in almond extract and milk. Whisk together until smooth. Add more milk if consistency is too thick / add more powdered sugar if consistency is too runny (it should be somewhat runny for drizzling).
2. Drizzle on top of completely cooled bread loaves and immediately sprinkle toasted almonds on top.

For the Orange Honey Butter:

1. Stir together softened butter, orange zest, honey, and juice from orange.
2. Spread on slice of bread and serve.

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