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Cherry Bread

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3.9 from 25 reviews

This cherry bread is a moist, flavorful quick bread packed with maraschino cherries in every bite. Topped with a luscious almond cherry glaze, it’s a perfect treat for breakfast, dessert, or anytime snacking. The combination of almond extract and cherry juice in the glaze adds a delightful sweetness and depth of flavor that enhances the cherry-studded loaf.

Ingredients

Scale

Bread:

  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup 2% milk (4 ounces)
  • 1/2 cup canola oil (or vegetable or melted coconut oil) (4 ounces)
  • 1 large egg
  • 1 teaspoon almond extract (or vanilla extract) (5 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1 teaspoon baking powder (5 grams)
  • 1/2 teaspoon baking soda (3 grams)
  • 1/2 teaspoon salt (3 grams)
  • 2 jars maraschino cherries (10 ounces each), drained and coarsely chopped

Glaze:

  • 1 cup powdered sugar (130 grams)
  • 1 tablespoon melted butter (14 grams)
  • 2 tablespoons maraschino cherry juice (30 grams), reserved from cherries
  • 1/2 teaspoon almond extract (2 grams)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF. Prepare a 9″x5″ loaf pan by spraying it with cooking spray or greasing it with shortening, then dust the pan with flour to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, stir together the granulated sugar, 2% milk, canola oil, egg, and almond extract until fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and stir gently just until combined—avoid overmixing to keep the bread tender.
  5. Add Cherries: Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries using a food processor or a knife. Gently fold the cherries into the batter to evenly distribute them without crushing.
  6. Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  7. Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature before glazing.
  8. Prepare the Glaze: In a small bowl, whisk together powdered sugar, melted butter, reserved maraschino cherry juice, and almond extract until smooth and well combined.
  9. Glaze the Bread: Once the bread is completely cool, spread the glaze evenly over the top. Applying the glaze while the bread is warm will cause it to melt and run off.
  10. Serve and Store: Slice the glazed cherry bread and serve. Store leftover bread at room temperature in an airtight container. It also freezes well for longer storage.

Notes

  • For best results, do not overmix the batter to keep the bread light and tender.
  • Use the juice from the maraschino cherries for the glaze to enhance the cherry flavor.
  • You can substitute almond extract with vanilla extract if preferred.
  • Make sure the bread is completely cool before glazing to prevent the glaze from melting excessively.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread freezes well—wrap tightly and thaw at room temperature before serving.

Find it online: https://yumfoodusa.com/cherry-bread/