Cherry bread is an easy recipe you can make at home without any special tools. It’s soft, sweet, and full of chopped maraschino cherries in every slice. You mix the batter in just a few minutes, bake it, then top it with a simple cherry-almond glaze. This bread is great for breakfast, a snack, or even dessert.
Why We Love This Cherry Bread Recipe
You’ll love this cherry bread for how easy it is to make and how flavorful every slice is. It’s a quick bread, meaning there’s no yeast or rising time involved—just mix, bake, and enjoy. That makes it ideal when you’re short on time but still want a homemade baked good.
Another reason to love it? The flavor. The almond extract blends perfectly with the cherries, creating a sweet, slightly nutty flavor that feels like something you’d find in a fancy bakery. Plus, the glaze adds even more richness and color, giving your bread a bakery-style finish right from your own kitchen.
And let’s not forget how pretty it looks. If you use cherries with red dye, your bread will bake into a soft pink color, perfect for celebrations or even Valentine’s Day. It’s moist, tender, and looks just as amazing as it tastes.
Ingredients for Cherry Bread
- ¾ cup granulated sugar (150 grams)
- ½ cup 2% milk (4 ounces)
- ½ cup canola oil, vegetable oil, or melted coconut oil (4 ounces)
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract) (5 grams)
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking powder (5 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon salt (3 grams)
- 2 jars maraschino cherries (10 ounces each), drained and chopped
For the glaze:
- 1 cup powdered sugar (130 grams)
- 1 tablespoon melted butter (14 grams)
- 2 tablespoons maraschino cherry juice (30 grams)
- ½ teaspoon almond extract (2 grams)
How to Make Cherry Bread Directions
Start by preheating your oven to 350°F. This helps the bread rise evenly once it goes in. Prepare your loaf pan by spraying it with non-stick cooking spray or greasing it with shortening, then dusting it lightly with flour. This ensures your bread won’t stick after baking.
In a medium bowl, mix the wet ingredients: sugar, milk, oil, egg, and almond extract. Stir them together until fully combined. This forms the moist base of your batter.
In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. These help the bread rise and stay fluffy. Add the dry mix to the wet ingredients and stir gently until just combined. Don’t overmix, or your bread may turn out dense.
Now it’s time for the cherries. Drain the maraschino cherries and save the juice—you’ll need it for the glaze later. Chop the cherries into small pieces. You can use a food processor or do it by hand. Fold the cherries into the batter gently. This step adds color and bursts of cherry flavor.
Pour the batter into your prepared loaf pan. Spread it out evenly. Bake for 50–60 minutes. The baking time may vary depending on your oven or the type of pan you use. If you’re unsure, stick a toothpick in the center of the bread. If it comes out clean, your bread is done.
Let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Don’t glaze the bread until it’s fully cool—otherwise, the glaze will melt and run off.
While the bread is cooling, make the glaze. In a small bowl, whisk together powdered sugar, melted butter, cherry juice, and almond extract. Stir until smooth and thick but pourable.
Once the bread is cool, spread the glaze over the top. You can let it drip slightly down the sides for a pretty finish. Wait a few minutes for the glaze to set, then slice and serve.
How to Serve Cherry Bread
Cherry bread is best served at room temperature or slightly warm. You can slice it thick for a hearty snack or thinner for a light treat alongside coffee or tea. The glaze adds enough sweetness that it feels like a dessert, but it’s not too sugary to enjoy in the morning.
If you’re serving guests, arrange the slices on a decorative plate or wooden board. Add a few whole maraschino cherries or fresh mint leaves for extra color. This bread pairs well with milk, coffee, or a mild herbal tea.
You can also toast a slice lightly and spread a bit of butter or cream cheese on it. The heat brings out the cherry flavor and makes the glaze just a bit gooey. It’s a comforting, cozy option on cold days or slow mornings.
Expert Tips: Cherry Bread
- Don’t skip the almond extract. It might seem like a small ingredient, but it brings out the flavor of the cherries and adds warmth to the bread.
- Drain the cherries well. Too much juice in the batter can make the bread soggy. Save the juice for the glaze, but make sure your chopped cherries aren’t wet.
- Chop the cherries evenly. This helps spread them throughout the bread so you get a little cherry in every bite.
- Use the right pan. A standard 9×5-inch metal loaf pan works best. If you use glass or ceramic, your bread may take longer to bake.
- Check the temperature. If you’re unsure whether your bread is fully baked, use a food thermometer. The internal temperature should be about 200°F when done.
How to Store Cherry Bread
To keep your cherry bread fresh, store it in an airtight container at room temperature. It will stay soft and moist for up to 3 days. Avoid placing it in direct sunlight or near heat sources, as this can cause the glaze to melt.
If you need to store it longer, you can refrigerate it for up to a week. Make sure it’s sealed tightly to prevent it from drying out. For best texture, let it come to room temperature before serving.
Variation of Cherry Bread
You can easily adjust this cherry bread recipe to suit different tastes. Here are a few ideas:
- Add chocolate chips. Toss in a handful of mini chocolate chips for a cherry-chocolate twist.
- Use fresh cherries. In summer, swap maraschino cherries for chopped fresh sweet cherries. Just be sure to pit and dry them well first.
- Add nuts. Chopped almonds or pecans add a nice crunch and go well with the cherry flavor.
- Skip the glaze. If you prefer something less sweet, leave off the glaze and enjoy the bread plain or with a spread of butter.
- Make it mini. Use mini loaf pans for gift-sized portions. Adjust baking time to around 25–30 minutes.
- Turn it into muffins. Pour the batter into muffin tins for a grab-and-go version. Bake at 350°F for 18–22 minutes.
FAQ about Cherry Bread
Can I use fresh cherries instead of maraschino cherries?
Yes, you can. Just make sure to pit, chop, and dry them before adding to the batter. Fresh cherries won’t make the bread as pink, but they’ll still taste great.
Is it okay to leave out the almond extract?
If you don’t have almond extract, you can use vanilla instead. The flavor will be different but still delicious.
Why did my cherry bread turn out too dense?
Overmixing the batter or using too much liquid from the cherries can make the bread dense. Mix just until combined and drain the cherries well.
How long does cherry bread last?
Stored properly, it lasts up to 3 days at room temperature or a week in the fridge. For longer storage, freeze it for up to 3 months.
Can I use a different type of flour?
All-purpose flour works best, but you can try a gluten-free 1:1 flour blend if needed. Just be aware that the texture may change slightly.
Cherry Bread
Ingredients
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup 2% milk (4 ounces)
- 1/2 cup canola oil (or vegetable oil or melted coconut oil, 4 ounces)
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract, 5 grams)
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking powder (5 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 teaspoon salt (3 grams)
- 2 jars maraschino cherries (10 ounces each, drained and chopped)
- 1 cup powdered sugar (130 grams, for glaze)
- 1 tablespoon melted butter (14 grams, for glaze)
- 2 tablespoons maraschino cherry juice (30 grams, for glaze)
- 1/2 teaspoon almond extract (2 grams, for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan with non-stick cooking spray or grease and flour.
- In a medium bowl, mix sugar, milk, oil, egg, and almond extract until combined.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chopped maraschino cherries gently.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, whisk together powdered sugar, melted butter, cherry juice, and almond extract for the glaze.
- Once the bread is cool, drizzle the glaze over the top and let it set before slicing.
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