Spiced Cherry Almond Sourdough Loaf

Jessica Kelly
Mar 6, 2025
6 min read

There are few things in this world that feel as comforting as the scent of freshly baked sourdough filling the kitchen. It’s the kind of smell that makes a house feel like home, the kind that lingers in your hair and on your fingertips long after the last slice has been devoured. But when that sourdough is laced with cinnamon, speckled with tart dried cherries, and swirled with the rich, buttery decadence of almond paste like in this Spiced Cherry Almond Sourdough Loaf—well, that’s when bread becomes something more. Something nostalgic. Something magical.

I still remember the first time I fell in love with almond pastries. It was in Germany, during my missionary days, when the early mornings were crisp, and the scent of warm, buttery baked goods seemed to float through the streets like an open invitation. There was a tiny bakery on the corner of a cobblestone street that I passed almost daily, its glass cases filled with golden croissants, dense loaves of Stollen, and delicate almond-filled pastries dusted with powdered sugar. I didn’t grow up eating a lot of marzipan or almond paste, but in Germany, it was everywhere, woven into braids of sweet bread, tucked inside flaky pastries, and folded into rich, buttery cakes. It didn’t take long before I was hooked. The way almond paste melts into dough, giving it that subtly sweet, nutty flavor, felt almost indulgent. Even on the busiest days, when there was barely time to breathe between appointments, I’d find myself lingering in front of those bakery windows, mesmerized.

So when I started experimenting with my own sourdough recipes, it only felt right to bring a little of that magic home. This bread is a love letter to those mornings, to the pastries that warmed my hands on cold German streets, to the way food has a way of tying itself to memory.

The Heart of the Bread: Sourdough

There’s something deeply satisfying about making sourdough from scratch. It’s slow, intentional, and deeply rooted in tradition. Unlike store-bought bread, which is often loaded with preservatives and refined ingredients, homemade sourdough is alive—literally. The natural fermentation process breaks down the gluten, making it easier to digest, while also creating that tangy depth of flavor that no commercial yeast can replicate.

The process starts with a healthy, active starter—one that bubbles and smells slightly sweet, with just the right hint of acidity. Feeding a sourdough starter is a bit like taking care of a pet (except, thankfully, it doesn’t require walks or vet visits). You nurture it, watch it grow, and in return, it gives you the most beautiful dough. The key to this particular recipe is using a starter that’s at its peak, full of strength and ready to create a light, airy crumb. For my entire The Best Easy Sourdough Recipe, click here.

The Inclusions: Almond Paste, Cherries, and Cinnamon

Once the dough has been mixed, stretched, and given time to rest, that’s when the real fun begins—adding the flavors that make this loaf unforgettable.

First, the almond paste. I like to tear it into small pieces and layer it gently onto the dough in my layering method. As the bread bakes, the almond paste melts, creating these little pockets of rich, nutty sweetness that weave their way through every slice. It’s like finding treasure in every bite. If you’ve never worked with almond paste before, let me tell you—it’s worth the hype. Unlike almond extract, which can sometimes taste artificial, almond paste has this smooth, buttery quality that makes everything feel just a little more luxurious. If you don’t have a Trader Joe’s nearby (because their almond paste is fantastic), you can easily find it online (Amazon is a lifesaver). Or if you are feeling homemade, you can make the paste by hand!! It’s totally doable.

Then come the dried cherries. Tart, chewy, and just sweet enough, they add a contrast that balances the richness of the almond paste. I prefer the ones from Trader Joe’s because they’re plump and flavorful without being overly sugary and they don’t have to be soaked before adding (they are already very moist). If it’s another brand (here’s one I like), before adding them to the dough, I like to soak them in warm water for a few minutes—just enough to soften them so they don’t pull moisture from the bread. They create these beautiful little bursts of flavor in every bite, reminding me of the fruit-laced pastries I loved so much in Germany. I layer these alongside the almond paste chunks in my layering method.

And finally, cinnamon. Warm, fragrant, and just the right amount of spice, it adds depth to the bread without overwhelming the other flavors. I layer it as well sprinkling it in my layering method, letting it swirl naturally rather than mixing it in completely. This way, when the loaf is sliced, you get those gorgeous streaks of cinnamon running through it—like something straight out of a bakery window. And don’t be nervous about the cinnamon, I love to add a lot!! You want to taste it in the bread!

Note: I don’t include amounts here because much of adding inclusions in sourdough is based on your likes and desires. However, I’ve found that I tend to like more almond paste and cinnamon and then only a moderate amount of cherries. But experiment with your tastes!

The Process

Once the inclusions are folded in, the dough gets its final shaping. There’s something meditative about working with sourdough—gently stretching and folding, feeling the texture change beneath your hands. It’s a slow process, but that’s the beauty of it. Good things take time.

After the final rise, the dough is ready for the oven. I like to bake it in a cast-iron Dutch oven, which traps steam and helps create that crisp, golden crust. I also love this loaf in my double tin method in these tins. As it bakes, the scent of cinnamon and almonds fills the kitchen, wrapping around you like a warm embrace. It’s the kind of smell that makes neighbors pause outside your window, the kind that makes your family wander into the kitchen, eyes full of hope, asking, “Is it ready yet?”

The First Slice

There’s a moment—right after you pull the loaf from the oven—where all you can do is stare at it, golden and crackling, before you give in and slice off that first piece. And when you do, you’re met with a soft, pillowy crumb, streaked with cinnamon, studded with cherries, and dotted with pockets of melted almond paste. It’s perfection.

I love this bread warm, with a slather of good butter, usually homemade. It’s the kind of bread that makes an ordinary morning feel special, the kind you bring to a friend who needs a little comfort, the kind you bake because it reminds you of a place and a time you never want to forget.

So, if you’ve never tried making a flavored sourdough before, this is your sign. It’s easier than you think, endlessly rewarding, and—most importantly—absolutely delicious. Just be warned: once you start adding almond paste to your bread, you might never stop. But then again, why would you want to?

If you love the idea of making your own sourdough or you’ve tried it but you want to improve your bread, sign up for my “Master Sourdough in 30 Days” Course. With the amount of money you will save on bread over 1-2 months of making your own, you will have paid for your course. Not only does my course teach you have to make sourdough as a beginner, but it helps you create a system that works for baking sourdough daily (or as often as you would like) for your family without all the hassle that sometimes people refer to when talking about sourdough. Find the course here.

Spiced Cherry Almond Sourdough Loaf

Cherry Almond Sourdough is a beautifully crafted bread infused with the rich, nutty sweetness of almond paste, tart bursts of dried cherries, and warm swirls of cinnamon. Inspired by my time in Germany, where almond-filled pastries stole my heart, this sourdough brings a touch of European bakery magic to your kitchen. With a perfectly crisp crust and a soft, flavorful crumb, it’s a delicious blend of nostalgia and comfort—perfect for breakfast, an afternoon treat, or a thoughtful homemade gift.

Servings

1loaf

Ingredients

1 batch of my easy sourdough bread dough
Dried cherries (see post for my favorite ones)
Almond Paste (see post for my favorites)
Ground cinnamon

Instructions

Make one loaf of my Best Easy Sourdough (see link in my post)
Right after the bulk fermentation, and before forming your loaf, you will add your inclusions. Please see my link in my post on how to add inclusions.
Add the amounts of almond paste, cherries, and cinnamon that you like. Once, you make this once, you will know what you like the best. I tend to like mine stronger, and my husband likes his a little lighter. It just depends on your tastes. I’m promoting using your creativity here and not just relying on a recipe. Explore your tastes, spread your wings, and discover the art of making sourdough!! That’s how bakers do it!

Spiced Cherry Almond Sourdough Loaf

The Heart of the Bread: Sourdough

The Inclusions: Almond Paste, Cherries, and Cinnamon

The Process

The First Slice

Ingredients

Instructions

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