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Cherry Bread

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A simple quick bread with maraschino cherries in every bite. Don’t forget the almond cherry glaze on top this simple cherry bread!

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Cherry Bread Recipe

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.

Maraschino Cherry Bread

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!

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Quick Bread Recipe

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.

Cherry Glaze

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!

cherry-bread-easy-quick-bread-recipe

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!

If you love cherries, try our cherry hot chocolate, cookies, cherry almond cake and Amish cherry rolls!

4.75 from 8 votes
easy cherry bread
Print
Easy Cherry Bread Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top!

Course: Breads
Cuisine: American
Keyword: bread, breakfast, cherry, dessert
Servings: 10 servings
Calories: 378 kcal
Author: Lizzy T
Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract (or almond extract)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries* (10 ounces each)
Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract
Instructions
  1. Preheat the oven to 350 degrees.

  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

  3. 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.
  4. Pour the bread batter into a greased 9"x5" 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.
  5. To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
  6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!
Recipe Notes

*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I'm not putting the glaze on top. The bread has the most flavor when you add the cherry glaze!

*Many maraschino cherry brands come without red dye in the cherries. If you pick up a jar like this, your bread will not be pink. If you want pink bread, be sure that the cherries you use actually have red coloring in it. You can always add additional red coloring if you want the bread to have more of a pink flavor.

**The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition Facts
Easy Cherry Bread Recipe
Amount Per Serving (155 g)
Calories 378 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 92mg 4%
Potassium 130mg 4%
Total Carbohydrates 59g 20%
Sugars 39g
Protein 3g 6%
Vitamin A 2.3%
Calcium 5.5%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

This Bacon Pineapple Bread will surprise you because it is so savory. It goes perfectly with soup or salad!

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Comments

    • Thanks, Averie! I don’t remember my grandma making this specific bread, but it did come from an old cookbook that she gave me! I love old recipes!

      Reply

  5. Hi!!! I’m so in love with this!!! I inmidiately thought “I need to bake it!”. But I was wondering how many cups or grams of cherries are needed. I have a big jar of cherries at home so I wanted to use them 😀

    Reply

  7. This is so pretty! I love the idea of almond and cherry flavor together too. Thanks for showing us your Creative Ways!
    Blessings,
    Nici

    Reply

  8. Not only does the color catch your attention, but this bread sounds absolutely delicious!

    Reply

  13. Could you make this cherry bread out of a cherry chip cake batter? My dad loves cherry chip cake, but it gets boring year after year. Is their a way that this recipe could be used with the box cake instead of actual cherries?

    Reply

    • Brandi-
      I’m not sure how this exact recipe would work with a cake mix, although you could try just adding the egg, milk and oil to the cake mix and bake it similarly and see what happens! 🙂 I also have a recipe for a quick bread that uses a cake mix: http://www.tastesoflizzyt.com/2014/03/10/pistachio-pudding-bread/ . You could add vanilla pudding instead of the pistachio and use the cherry chip cake box cake mix, and obviously leave out the cinnamon streusel. I’m not sure how the vanilla would affect the cherry tastes in the bread, but I think it would be worth a try. I hope one of those works for you!

      Reply

  18. i soooo love it! even my mom loved it! (she’s diabetic, but when she saw the color and it smells yummy, she cant help it!)
    Thank You! ♥

    Reply

    • Karen, You could potentially drop down to just one jar of maraschino cherries. That may help the bread hold together better.

      Reply

  22. The Cherry Bread is just awesome !!!! This is my second time making it with egg replacement. Just a question, the egg in the recipe, is it just for taste or is it a binding agent, cos if its just for taste then we can just avoid it to make a eggless Cherry Bread……… Thanks in advance

    Reply

    • I’m thinking the egg is for more of a binding agent and not just taste, but I’m not sure. We have a family member who is allergic to eggs and often used egg replacement. I’ve not tried leaving the egg out completely. I”m glad you love it, though!

      Reply

  23. Quick question. Do you think this recipe would work with substituting applesauce for the oil?

    Reply

    • I have done that before with other recipes, but haven’t tried it with this one. I think it may be worth trying!

      Reply

  25. The bread itself was not my favorite. No flavor even with all the cherries but as soon as I made a glaze to cover bread, it was just ok. I appreciate you sharing this.

    Reply

  26. Do you think the flavor is better way almond or vanilla extract? Can I make this as muffins? Should it be made to be eaten hot out of the oven or the night before? Thanks!

    Reply

    • I prefer it with vanilla in the cake batter, but almond in the glaze. Yes, you can make it as muffins! We’ve eaten it both hot and later in the day. It never lasts long. 🙂

      Reply

  27. Wonderful recipe! Super easy to make! I made it just as the recipe states with the only exception being that I used 1 cup of Maraschino cherries, and one cup of regular (pitted, no sugar added) dark jarred cherries. Also, instead of a bread pan I used a 9 x 9 cake pan and baked for about 45 minutes. Will definitely make again! Thanks! 🙂

    Reply

  28. I made this exactly to the recipe. It looked done and the toothpick came out clean, but after I let it cool and took it out of the pan it collapsed cuz the inside was much….I was so disappointed, I don’t know what happened. Well anyway, I threw that one away and now I’m baking the second one, guess I’ll just let it cook a little longer. But it looks and smells amazing.

    Reply

  29. Hi! I tried this recipe exactly and it was delicious! Only that my glaze did not come out as thick as yours and just kind of ran off the bread…..any suggestions as to maybe how I can make it thicker? But either way it was amazing! Thanks! 😊

    Reply

  32. I was hesitant trying this recipe because my family and I are vegan, so I was nervous it wouldn’t turn out. However I am glad to say it turned out wonderfully! I replaced the egg with one chia seed egg and omitted the butter for the topping. It was easy making this vegan and can’t wait to make it again!

    Reply

  33. So question regarding the Cherry bread. I’ve tried it twice since last night!!! So 1st time, did the 55 minutes, poked the middle, still not done, went another 10 minutes, still not done, covered the edges as they were starting to burn. When I took it out of the pan, once cooled, it fell apart 🙁
    So today’s attempt, went 55 min., 10 min., another 10 min., then another 15 min. Finally done but the top got pretty hard once cooled down. I again covered most of the outer edge to avoid burning.
    What am I doing wrong???? It tastes great, but seems over done. The glaze didn’t stick to it very well…ugh!

    Reply

  34. I like to remember my departed relatives by enjoying some of their favourite foods on their birthdays – coming up in two days is my Grannie’s birthday and she always loved cherry bread. I’m going to try this recipe and by the looks of it there should be no disappointment. The Pineapple Bacon bread looks amazing too.

    Reply

  37. My family loves it! Silly question though – do I need to refrigerate the leftovers to eat the next day? Or leave it out at room temp? Thanks!

    Reply

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