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Serving: Slice the loaf once it’s fully cooled for clean, beautiful pieces. It's divine with a cup of coffee, tea, or a chilled glass of almond milk.
Storage: Keep the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze slices individually for a grab-and-go treat!
Variations
Berry Swap: Try blueberries, raspberries, or chopped strawberries instead of cherries for a different fruity twist.
Nut-Free: Skip the almonds for a nut-free version, or replace with pumpkin seeds for a crunch.
Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a burst of brightness.
Chocolate Lovers: Toss in a handful of white or dark chocolate chips for an indulgent upgrade.
FAQ
Q: Can I use frozen cherries?
A: Absolutely! Just make sure to thaw and pat them dry to avoid excess moisture in the batter.
Q: What can I substitute for Greek yogurt?
A: Sour cream or a thick, plain yogurt will work well as substitutes.
Q: How do I know when the loaf is fully baked?
A: Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, it’s ready!
Q: Can I make this loaf gluten-free?
A: Yes, simply substitute the all-purpose flour with a good-quality gluten-free baking blend.
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