A loaf that smells of summer and soft sugar — cherries bright as small rubies folded into a tender, almond-scented crumb. Slice through the glaze and the room fills with a warm, nostalgic perfume: butter, maraschino cherries, a whisper of almond. This Cherry Bread is quiet celebration baked into a morning.
Why make this recipe
Because some recipes are small rituals: simple ingredients, generous fruit, and a glaze that turns ordinary bread into something worth slowing for. This loaf is quick enough for a weekday sunrise and elegant enough for tea; it rewards patience with a moist crumb and the vibrant sweet-tart pop of maraschino cherries.
How to make Cherry Bread
Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup 2 percent milk
- 1/2 cup canola oil (or vegetable or melted coconut oil)
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jars maraschino cherries (10 ounces each)
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maraschino cherry juice
Directions:
- Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray, or grease with shortening, then dust with flour.
- In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
- Gently fold the cherries into the batter.
- Pour the bread batter into the prepared pan.
- Bake for 50-60 minutes. A toothpick inserted in the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Whisk until smooth.
- Once the bread is cool, spread the glaze on top of the bread. If you spread the glaze on while the bread is still warm, it will melt and run off.
- Slice and serve. Store any leftovers at room temperature in an airtight container. The bread freezes well, too.
How to serve Cherry Bread
Serve thin or thick slices depending on the moment — paper-thin with coffee for a morning pause, or generous wedges with clotted cream or lightly whipped mascarpone for a slow afternoon. A warm slice brings the cherries to the fore; chilled, the crumb firms and the almond aroma becomes subtler. Garnish with a few halved cherries or a light dusting of powdered sugar for presentation.
How to store Cherry Bread
At room temperature, keep the loaf in an airtight container for up to three days to preserve tenderness. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to two months; thaw at room temperature before glazing or refreshing under a gentle heat for a few minutes to restore softness.
Tips to make Cherry Bread
- Drain the cherries well: excess juice will make the batter too wet and weigh down the loaf. Reserve that juice for the glaze.
- Chop the cherries coarsely rather than finely — you want pockets of bright fruit, not uniform red specks.
- Fold gently. Overmixing the batter develops gluten and will yield a tougher crumb.
- Check doneness at the 50-minute mark with a toothpick near the center; if crumbs cling, give it another five to ten minutes.
- If you love almond flavor, toast a few slivered almonds and press them gently into the glaze for texture and fragrance.
Variations (if any)
- Chocolate-Cherry: Fold in 1/2 cup dark chocolate chips for a classic pairing.
- Citrus Lift: Add 1 teaspoon lemon or orange zest to the batter for brightness against the cherries.
- Whole Wheat: Substitute half the flour with whole wheat pastry flour for a nuttier, heartier loaf.
- Boozy Touch: Macerate the drained cherries briefly in a tablespoon of kirsch or dark rum before folding them in.
FAQs (minimum three FAQ)
Q: Can I use fresh or frozen cherries instead of maraschino cherries?
A: Fresh or frozen cherries will change the texture and sweetness — fresh cherries are less sweet and contain more water, so reduce the milk slightly and toss chopped fresh cherries with a teaspoon of flour to prevent sinking. Frozen cherries should be thawed and drained thoroughly.
Q: My glaze ran off the loaf. How can I prevent that?
A: Make sure the loaf is completely cool before glazing. If your glaze seems thin, add a little more powdered sugar to thicken it; if too thick, thin with a teaspoon of reserved cherry juice or milk.
Q: Why did my bread sink in the middle?
A: Common causes are underbaking, opening the oven too early, or too much leavening. Check oven temperature with an oven thermometer and test doneness with a toothpick. Also ensure you measured baking powder and soda accurately.
Q: Can I halve the recipe for a smaller loaf?
A: Yes. Halve all ingredients and bake in a smaller pan; start checking for doneness around 35–40 minutes, as baking time will be shorter.
Q: Is there a dairy-free option?
A: Use a plant milk (almond, soy, or oat) and replace the melted butter in the glaze with coconut oil or a dairy-free margarine. The crumb will remain tender.
Conclusion
If you enjoy a classic take on this loaf, you might appreciate the slightly different notes in Cherry Bread – Tastes of Lizzy T, and for another quick-bread approach with practical tips see Cherry Quick Bread – Baked From Scratch – Hostess At Heart.
Baking a simple Cherry Bread asks only for calm hands and the patience to wait; the reward is a small, fragrant proof that time and care make ordinary ingredients sing.
Cherry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a 9x5 inch loaf pan with cooking spray or grease with shortening, then dust with flour.
- In a medium bowl, stir together the sugar, milk, oil, egg, and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries.
- Gently fold the chopped cherries into the batter.
- Pour the bread batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes, then remove to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice, and almond extract in a small bowl. Whisk until smooth.
- Once the bread is cool, spread the glaze on top.
- Slice and serve. Store any leftovers at room temperature in an airtight container.