Can you tell I’ve been in a “pinkish” mood lately? I bet you can’t tell, with the bright pink cherry bread staring at your here. 🙂 Just this month we’ve posted cupcakes and cookies that are very….well….pink! Kinslee’s loving all of these pinkalicious baked goods. I remember about 3 years ago when Kinslee was just starting to read on her own, we got the Pinkalicious books from the library. Have you seen them? They’re super cute. They’re so fabulous for little girls who love to be princesses, which fits my little Kinslee to a T. Those books were just what she needed to encourage her to pick up a book and read it on her own. She read them over and over. Then she read them a few more times. We even made her pink cupcakes with pink frosting to encourage her to read more.
So when this pinkalicious cherry bread popped into my mind, I knew I needed to make it now. Yes, it would have been great at Christmas time, since maraschino cherries pop up all over the place at the holiday season. And it would have been so fitting for a Valentine’s Day treat, being so pink-y! But I decided to stick with our pink theme this past month and share this with you now. No waiting necessary!
This quick bread is your traditional quick bread recipe. Sugar, milk, oil, egg, flour, salt and baking powder. I wanted there to be lots of cherries in each bite, so I used two jars of maraschino cherries. Drain the juice, but reserve about 1/3 cup of the juice for the glaze. Chop the cherries either in a small food processor or with a knife. We used our Ninja Express Chop for this. It worked like a charm and took about a total of 3 seconds. Gently fold these cherries into the batter and bake the bread in a 9×5 loaf pan for 50-55 minutes.
As with any quick bread or muffin, it’s important not to overmix the batter. It’s OK if there are still lumps or a tad bit of flour in the batter. It will all bake together so perfectly in the end.
The glaze on top of the bread is a mix of powdered sugar, melted butter, the cherry juice you reserved from the maraschino cherries and some almond extract. The bread is good without the glaze, but the almond cherry glaze makes it over-the-top amazing!
My family each tested a small slice of this bread, then we put the rest in the freezer for a later treat. I’ll have to say that I ate a slice or two while it was frozen and I think I liked the bread frozen more than fresh from the oven for some reason. That makes it a deliciously cool treat for spring and summer!
A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 jars (10 ounces each) maraschino cherries
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup maraschino cherry juice
- 1/2 teaspoon almond extract
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil and egg. In a separate bowl, combine the flour, baking powder 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 a greased 9x5 bread pan. Bake at 350 degrees for 50-55 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. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!