This recipe for Low Sugar Cherry Yeast Bread is inspired by a sweet apple yeast bread that a local bakery in our area sells in various markets around town. However, if you want to make it using granulated sugar, that will work, too!
In a medium bowl, stir together the chopped cherries, ¼ cup of the sugar replacement, and the almond extract. Set aside.
In a large bowl, whisk together the flour, ¼ cup of the sugar replacement, yeast, and salt.
In a small bowl, whisk together the eggs, melted butter, and almond milk.
Pour the egg mixture into the flour mixture and stir well with a wooden spoon until the mixture comes together to form a wet sticky dough.
Cover the dough bowl with plastic wrap and allow to rest in a warm, draft-free place for 60 minutes. *Note - the dough will only rise slightly.
After 60 minutes, spoon half of the dough mixture into an even layer in the bottom of a loaf pan that has been liberally sprayed with baking spray.
Use a slotted spoon to spoon half of the cherries (leaving the liquid behind) evenly over the first layer of dough in the loaf pan.
Spoon and smooth the remaining dough over the cherry layer and top with the remaining cherries (leaving the liquid in the bowl).
Cover the loaf pan with plastic wrap and allow the bread to rest for an additional 90 minutes. *Note - the loaf will not rise much.
After 90 minutes, remove the plastic wrap from the loaf pan.
Preheat oven to 350-degrees and bake the bread for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Remove to a cooling rack and cool for 30 minutes.
Turn the bread out onto a baking rack and cool completely.
Heat the cream in the microwave to hot (not boiling).
Pour the hot cream over the white chocolate in a small bowl. Stir well until the chocolate is smooth and creamy.
Liberally drizzle the white chocolate ganache over top of the cooled cherry yeast bread.
Slice and enjoy.