Creating a delightful loaf in your kitchen can be a comforting way to brighten up your day. This Cherry Bread combines sweet maraschino cherries with a tender crumb, making it a lovely treat perfect for sharing with family or enjoying yourself. The unique flavor of cherries shined through, complemented by subtle vanilla notes and a hint of cherry flavoring. Let’s dive into how to make this wonderful bread, starting with the ingredients you’ll need.

Why You’ll Love This Cherry Bread

This Cherry Bread offers a blend of ease, reliability, and delightful comfort. The soft, moist texture and balanced sweetness make it a treat for breakfast, snacks, or dessert. Plus, it’s practical for everyday baking—great for using up maraschino cherries when you want something special without extra fuss. Whether enjoyed warm or at room temperature, this recipe is a simple yet satisfying choice for your baking repertoire.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Loaf pan (9″ x 5″) or mini loaf pans (4-3″ x 5″)
• Rubber spatula
• Toothpick or cake tester
• Wire rack

Ingredients

• 16 ounces maraschino cherries, drained and patted dry (about 40 cherries)
• 2 cups all-purpose flour, divided (structural role)
• 1 cup granulated sugar (sweetness)
• 2 teaspoons baking powder (leavening agent)
• 2 large eggs (binding)
• ½ cup buttermilk (moisture)
• ½ cup vegetable oil (moisture)
• 1 teaspoon cherry flavoring (Lorann Oils baking emulsion is recommended for deeper flavor)
• 1 teaspoon vanilla extract (flavor enhancement)
• ¼ cup maraschino cherry juice (reserved from cherry jar for flavor)

Glaze:

• 1 cup confectioners sugar (sweetness and consistency)
• 1 tablespoon corn syrup (gloss and stability)
• 3 tablespoons maraschino cherry juice (for flavor and moisture)

How to Make Cherry Bread

Step 1. Preheat the oven to 350 degrees F and grease and flour a 9″ x 5″ loaf pan or four mini loaf pans measuring 3″ x 5″. This preparation ensures the bread won’t stick to the pan, creating a smooth release after baking.

Step 2. Begin by draining the maraschino cherries and reserving the juice. Pat the cherries dry with a paper towel, then chop them into quarters or even smaller pieces. Pat them dry again to remove excess moisture, which helps maintain the bread’s texture by preventing it from becoming soggy.

Step 3. In a small bowl, combine the chopped, dried cherries with ¼ cup of the flour, tossing them evenly to coat. This coating helps keep the cherries suspended in the batter during baking instead of sinking to the bottom.

Step 4. In a medium bowl, whisk together the remaining 1¾ cups of flour, granulated sugar, and baking powder. This mixture forms the dry base for your batter, ensuring even distribution of flavors and leavening throughout the bread.

Step 5. In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, cherry flavoring, vanilla extract, and the reserved maraschino cherry juice together until combined. This mixture adds moisture and its delicious, sweet flavor, contributing to the bread’s tender crumb.

Step 6. Gently incorporate the liquid mixture into the dry ingredients, folding just until combined. Be careful not to overmix; it’s okay if some dry flour remains. Finish by folding in the cherries, ensuring they are evenly distributed throughout the batter.

Step 7. Pour the batter into your prepared loaf pan or divide it evenly among the mini loaf pans, filling them about three-quarters full. This way, the batter has room to rise and create a lovely texture.

Step 8. Bake the larger loaf for 60 to 70 minutes, or the mini loaves for about 35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the tops begin to brown too much, tent them with foil at 45 minutes for large loaves or 20 minutes for mini loaves to prevent burning.

Step 9. Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This process helps set the texture and makes slicing easier.

Step 10. For the glaze, combine the confectioners sugar, corn syrup, and maraschino cherry juice in a small bowl, stirring until smooth. This simple glaze adds a sweet finish that enhances the overall taste.

Step 11. Place the cooled cherry bread onto a wire rack set over wax paper, then pour the glaze over the top. Let the glaze firm up before slicing. Un-glazed bread can be stored at room temperature for up to five days, while glazed leftovers should be wrapped in wax paper followed by plastic wrap for optimal freshness.

Serving Suggestions

Cherry Bread is wonderfully versatile. Enjoy it as a cozy breakfast alongside a cup of coffee or tea. It also makes an inviting addition to snacking and can easily be served as a dessert. Share it with family at gatherings or keep it on hand for a quick treat. Leftovers remain delightful for several days, giving you a chance to savor its sweet flavor again and again.

Pro Tips for Best Results

• Ensure the maraschino cherries are well-drained and patted dry to prevent excess moisture in the batter.
• Use room temperature eggs and buttermilk for better incorporation into the batter, which enhances texture.
• Avoid overmixing the batter; this helps keep the bread tender and light.
• If you’re making mini loaves, do keep an eye on them while baking, as they may cook faster.
• Allow the bread to cool properly in the pan before transferring it to maintain its shape.
• Experiment with the amount of cherry flavoring for a taste that’s just right for you.

Common Mistakes to Avoid

1. Using wet cherries: Not drying the cherries thoroughly can lead to a soggy texture in the bread. Make sure to pat them dry to keep the bread light.
2. Overmixing the batter: This can create dense bread rather than a light, fluffy texture. Mix just until combined; it’s okay if a few lumps remain.
3. Skipping the flour coating on cherries: Not coating them in flour can cause them to sink in the batter. Be sure to toss them in flour to help them stay suspended.
4. Tent the loaf too late: If you wait too long to tent the bread with foil, it can become overly browned. Tent the bread halfway through the baking time for best results.
5. Not cooling properly: Transferring bread to a rack too soon can cause it to fall apart. Allow it to sit in the pan before moving it.
6. Incorrectly measuring flour: Always scoop flour with a spoon into a measuring cup and level it off rather than packing it in, which ensures accurate measurements.

Variations & Substitutions

• For a nutty twist, consider adding chopped walnuts or pecans for added texture and flavor.
• If you prefer a less sweet bread, reduce the sugar by a quarter cup and enhance the cherry flavor with a bit more cherry juice.
• To switch up the flavor profile, try incorporating almond extract instead of vanilla for a different aromatic experience.

Storage & Reheating

Store unglazed Cherry Bread at room temperature wrapped tightly with plastic wrap for up to five days. If it’s glazed, wrap it first in wax paper, then plastic wrap for best results. For longer storage, freeze slices in an airtight container for up to three months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, maintaining its moist texture and delightful flavor.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the Cherry Bread a day ahead. Allow it to cool completely, then wrap it tightly and store at room temperature. It will remain delicious and fresh for several days.

How long does it last in the fridge?

This Cherry Bread is best stored at room temperature for up to five days. If refrigerated, it may dry out, so it’s recommended to store it at room temperature wrapped properly.

Can I freeze this recipe?

Absolutely! You can freeze the bread after it has cooled completely. Slice it and wrap each piece in plastic wrap, then place them in a freezer bag for up to three months.

What can I substitute for one ingredient?

If you need to substitute buttermilk, regular milk with a teaspoon of vinegar mixed in can work as a replacement to mimic the acidity and moisture.

Why didn’t my recipe turn out as expected?

There are several reasons bread can differ from expectations, such as incorrect ingredient measurements, underbaking, or overmixing the batter. Following the instructions closely and measuring accurately helps achieve the best results.

Final Thoughts

Baking this Cherry Bread is not only a pleasant kitchen activity but also results in a sweet and comforting treat perfect for many occasions. Enjoying a slice of this bread, whether as part of breakfast or as an afternoon snack, brings a satisfying, homemade touch to your day. Remember, the joy of cooking comes from what you create and share in your home.

Cherry Bread

A delightful loaf combining sweet maraschino cherries with a tender crumb, perfect for sharing or enjoying as a treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 16 ounces maraschino cherries, drained and patted dry (about 40 cherries) Ensure cherries are well-drained to prevent sogginess.
• 2 cups all-purpose flour, divided Used for batter and coating cherries.
• 1 cup granulated sugar Adds sweetness to the bread.
• 2 teaspoons baking powder Leavening agent for properly rising the bread.
• 2 large eggs Binding ingredient.
• ½ cup buttermilk Provides moisture.
• ½ cup vegetable oil Adds moisture.
• 1 teaspoon cherry flavoring Lorann Oils baking emulsion recommended for deeper flavor.
• 1 teaspoon vanilla extract Enhances overall flavor.
• ¼ cup maraschino cherry juice Reserved from cherry jar for flavor.

Glaze

• 1 cup confectioners sugar For sweetness and consistency of glaze.
• 1 tablespoon corn syrup Provides gloss and stability to the glaze.
• 3 tablespoons maraschino cherry juice For flavor and moisture in the glaze.

Instructions

 

Preparation

• Preheat the oven to 350 degrees F and grease and flour a 9" x 5" loaf pan or four mini loaf pans measuring 3" x 5".
• Drain the maraschino cherries and reserve the juice. Pat the cherries dry with a paper towel, then chop them into quarters or smaller pieces.
• In a small bowl, combine the chopped, dried cherries with ¼ cup of the flour, tossing them evenly to coat.

Mixing

• In a medium bowl, whisk together the remaining 1¾ cups of flour, granulated sugar, and baking powder.
• In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, cherry flavoring, vanilla extract, and the reserved cherry juice until combined.
• Gently incorporate the liquid mixture into the dry ingredients, folding just until combined.
• Fold in the floured cherries, ensuring they are evenly distributed throughout the batter.

Baking

• Pour the batter into the prepared loaf pan or divide it among mini loaf pans, filling them about three-quarters full.
• Bake the larger loaf for 60 to 70 minutes, or 35 minutes for mini loaves, until a toothpick inserted comes out clean.
• If the tops brown too much, tent them with foil halfway through the baking time.
• Once baked, allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Glazing

• In a small bowl, combine confectioners sugar, corn syrup, and maraschino cherry juice, stirring until smooth.
• Pour the glaze over the cooled cherry bread on a wire rack set over wax paper. Let the glaze firm up before slicing.

Notes

Store unglazed bread at room temperature for up to five days. Glazed bread should be wrapped for freshness.

Keyword Baking, Cherry Bread, Maraschino Cherries, Quick Bread