This cherry bread recipe is soft, moist, and full of sweet maraschino cherries with a simple cherry glaze on top. If you love old-fashioned cherry desserts with that classic cherry-almond flavor, this is one of those recipes you'll want to make again and again.
The Kind of Sweet Bread That Disappears Fast
People usually think of cherry bread as just another sweet loaf recipe until they cut that first slice. Then, somehow, everyone keeps walking back through the kitchen for "just one more piece" before it's even fully cooled.
The almond extract paired with the cherries gives it that old-fashioned bakery flavor that tastes nostalgic in the best way. Honestly, don't skip the almond extract. It's what makes this taste like a true cherry dessert instead of just a basic sweet bread.
This recipe was tested with both finely chopped cherries and bigger chunks, and the bigger pieces definitely won in our house because you get more bites of cherry throughout the bread. The glaze on top also adds just enough sweetness without making the loaf overly rich.
This is perfect for brunches, baby showers, holidays, or honestly just with coffee in the afternoon.
Frequently Asked Questions
Yes. I actually recommend freezing it without the glaze if possible, then adding the glaze after thawing for the best texture and appearance.
Wrap the loaf tightly and freeze for up to 2 months.
For this recipe, yes, I really recommend them.
The cherry juice is part of what flavors both the bread and glaze, so using fresh cherries will change both the flavor and sweetness quite a bit.
The combination gives this bread a really soft texture without making it heavy.
The yogurt adds richness while the buttermilk helps keep the crumb tender.
Usually, this happens from overmixing the batter or adding too much flour.
Once the dry ingredients are added, stir just until combined. The batter doesn't need to be perfectly smooth.
Yes. This is one of those recipes where a small amount completely changes the flavor.
It gives the bread that classic cherry bakery taste people recognize immediately.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
Key Ingredient Notes
- Greek yogurt: Helps keep the bread soft and moist without making it heavy.
- Buttermilk: Gives the loaf a tender texture and works with the baking soda for rise.
- Almond extract: The ingredient that gives this bread that classic cherry bakery flavor.
- Cherry juice: Don't throw it away. It flavors both the bread and glaze.
- Oil instead of butter: Using oil instead of butter also helps keep the loaf softer for longer, which makes this a great make-ahead recipe.
Instructions
- Preheat the oven to 350 degrees and grease or line a 9×5-inch loaf pan.
- Drain the cherries, reserving the juice, and chop the cherries.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar and oil until smooth.
- Add the eggs one at a time, mixing between each addition.
- Stir in the Greek yogurt, buttermilk, vanilla extract, almond extract, and cherry juice.
- Add the dry ingredients into the wet ingredients and stir just until combined.
- Fold in the chopped cherries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake until a toothpick inserted in the center comes out clean.
- Let the bread cool for about 10 minutes before removing from the pan.
- Whisk together the powdered sugar, remaining cherry juice, and a splash of extract to make the glaze.
- Drizzle over the cooled bread and serve.
Tips
- Don't overmix the batter or the bread can become dense.
- Coarsely chopped cherries give better bites of cherry throughout the loaf.
- If the top starts browning too quickly, loosely tent with foil near the end of baking.
- Let the loaf cool before glazing or the glaze can melt right off.
Related Recipes
If you love easy bread recipes like this one, you’ll also love this strawberry bread recipe, this pineapple bread, and this banana bread recipe.
Recipe
Cherry Bread Recipe
Ingredients
- 10 ounce jar of maraschino cherries without stems, chopped, and juice reserved
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup neutral oil vegetable or avocado oil
- 2 large eggs room temperature
- ¾ cup Greek yogurt
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup powdered sugar
- Splash of vanilla or almond extract
Instructions
- Preheat the oven to 350 degrees. Line or grease a 9 x 5-inch loaf pan. Set aside.
- Drain and chop cherries, reserving the juice for the bread and the glaze.
- In a bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, whisk the sugar and oil until smooth.
- Add the eggs one at a time, mixing between each addition. Then mix in the Greek yogurt.
- Next add the buttermilk, vanilla extract, and almond extract. Mix until combined.
- Add 3 tablespoons of the reserved cherry juice to the batter (reserve the remaining for the glaze). Stir until combined.
- Add dry ingredients to wet and stir just until combined. Do not overmix.
- Gently fold in chopped cherries.
- Smooth the top after pouring it into the prepared pan. A toothpick should come out clean after 50 to 55 minutes of baking.
- Let the pan cool for ten minutes, then transfer to a wire rack.
- In a small mixing bowl, combine the remaining 2 tablespoons of cherry juice, powdered sugar and a splash of vanilla extract (or almond). Stir to combine.
- Drizzle over the top and enjoy.
Notes
- Don't skip the almond extract. It gives the bread that classic cherry bakery flavor.
- Stir the batter just until combined to keep the bread soft and tender.
- Coarsely chopped cherries give better bites of cherry throughout the loaf.
- If the top starts browning too quickly, loosely tent with foil during the last 10-15 minutes of baking.
- Let the bread cool before glazing or the glaze can melt right off.
- For best results, use full-fat Greek yogurt for a richer texture.
- Oil helps keep this bread softer longer than butter-based quick breads.
- Freeze without the glaze for the best texture after thawing.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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