Cherry Bread | SaraTasty
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Cherry Bread

Cherry Bread
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Why You’ll Love This Recipe

This Cherry Bread combines the sweet flavors of maraschino cherries and almond extract in a soft, moist bread. The almond cherry glaze on top adds the perfect finishing touch, making it an irresistible treat for any time of day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

  • 3/4 cup granulated sugar

  • 1/2 cup milk

  • 1/2 cup canola oil (or vegetable 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 (20 ounces) maraschino cherries, drained and chopped

For the Glaze:

  • 1 cup powdered sugar

  • 2 tablespoons melted butter

  • 1/3 cup cherry juice (reserved from cherries)

  • 1 teaspoon almond extract

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9″x5″ loaf pan.

  2. In a medium bowl, mix together sugar, milk, oil, egg, and almond extract.

  3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

  4. Gently fold in the chopped cherries.

  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes in the pan, then remove and transfer to a wire rack.

  6. For the glaze: whisk together powdered sugar, melted butter, cherry juice, and almond extract until smooth.

  7. Once the bread has cooled completely, drizzle the glaze over the top.

Servings and Timing

  • Servings: 10 slices

  • Prep Time: 15 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour 5 minutes

Variations

  • Fresh Cherries: Use fresh cherries instead of maraschino for a slightly different flavor.

  • Add Nuts: Add chopped walnuts or pecans for some extra crunch.

  • Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.

Storage/Reheating

Store the cherry bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 6 weeks, wrapped tightly in plastic wrap.

FAQs

1. Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used, but make sure to pit and chop them before adding them to the batter.

2. Can I make this bread ahead of time?

Yes, this bread stores well. You can bake it a day ahead and enjoy it the next day.

3. How do I make the glaze without cherry juice?

You can substitute the cherry juice with a little milk or water for the glaze.

4. Can I freeze this bread?

Yes, this bread freezes well. Just wrap it tightly and store in the freezer for up to 6 weeks.

5. How do I prevent the cherries from sinking to the bottom?

Gently fold the cherries into the batter and avoid overmixing to help prevent them from sinking.

Conclusion

This Cherry Bread is a festive, flavorful treat perfect for any occasion. Its rich cherry flavor combined with the almond glaze makes it a delightful dessert or snack. Whether for holidays or everyday enjoyment, this bread is sure to impress!

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Cherry Bread

Cherry Bread

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  • Author: Chef Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices
  • Diet: Vegetarian
Print Recipe

Description

This Cherry Bread is a fun and festive quick bread packed with sweet maraschino cherries and topped with a delicious almond cherry glaze. Perfect for special occasions like Christmas or Valentine’s Day, or simply when you crave a sweet homemade treat. With its moist texture and vibrant flavor, this bread is a delightful snack or dessert for any time of day.

Ingredients

For the Bread:

3/4 cup granulated sugar

1/2 cup milk

1/2 cup canola oil (or vegetable 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 (20 ounces) maraschino cherries, drained and chopped

For the Glaze:

1 cup powdered sugar

2 tablespoons melted butter

1/3 cup cherry juice (reserved from cherries)

1 teaspoon almond extract

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9″x5″ loaf pan.

  • In a medium bowl, mix together sugar, milk, oil, egg, and almond extract.

  • In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

  • Gently fold in the chopped cherries.

  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack.

  • For the glaze: whisk together powdered sugar, melted butter, cherry juice, and almond extract until smooth.

  • Once the bread has cooled completely, drizzle the glaze over the top.

Notes

For a fresh variation, swap maraschino cherries with fresh cherries (pitted and chopped).

Add chopped walnuts or pecans for added crunch.

To make the bread gluten-free, use a gluten-free all-purpose flour blend.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze it for up to 6 weeks.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

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