Cherry Bread
A soft and sweet quick bread filled with maraschino cherries and topped with a cherry-almond glaze, perfect for breakfast or dessert.
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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Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.