Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
Drain the cherries very well and pulp in the blender. Do not puree.
Cream the butter and sugar in a large bowl.
Remove 1 tablespoon of flour and reserve.
Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
Add the beaten eggs, almond extract and pulped cherries to the batter. Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.