Cherry Bread Recipe
This cherry bread is soft, moist, and packed with sweet maraschino cherries and classic cherry-almond flavor. Finished with a simple cherry glaze, it’s an easy quick bread recipe perfect for brunches, holidays, or afternoon coffee.
Servings: 10 servings
Calories: 354kcal
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
Serving: 1slice | Calories: 354kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 240mg | Potassium: 72mg | Fiber: 1g | Sugar: 39g | Vitamin A: 71IU | Calcium: 71mg | Iron: 1mg
