Baked with fresh seasonal cherries, this quick bread is packed with the protein and extra goodness of whole grain flour.

Instructions

1. Preheat the oven to 350°F.  Butter a 9″ x 5″ loaf pan.
2. In a stand mixer fitted with the paddle attachment (or using hand beaters), cream the butter and sugar together until light in color, about 3 minutes.
3. Add the eggs one at a time, then while the mixer is running, add the yogurt, vanilla extract and lemon zest and mix until combined.
4. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and ground ginger.
5. Add the dry ingredients slowly to the bowl, mixing with a spatula until blended.
6. Fold in the cherries and ¾ cup of the almonds with a wooden spoon or spatula.
7. Spoon the batter into the prepared loaf pan. Top loaf with remaining ¼ cup sliced almonds.
8. Bake for 40 to 45 minutes, or until the top is golden brown and springs back slightly when pressed.
9. Cool for 20 minutes in the pan, then turn out onto a wire rack to cool completely before slicing and serving.
10. Store at room temperature, covered with plastic wrap, for up to 3 days.