Pin
Whenever I’m throwing a get-together or just want something extra bright and cheery, I whip up this ultra-soft cherry loaf covered in a sweet cherry-almond drizzle. It’s bursting with cherries all the way through and even on top. The glossy pink glaze brings a fun, party vibe and gives a nod to spring. Seriously, pulling this out at brunch is always a hit.
I first tried this on a whim for my sister’s birthday morning, and now it makes an appearance every spring. It’s become our family’s 'celebrate anything' loaf.
Delicious Ingredients
- Confectioners sugar: Used in the glaze and melts right in, just sift it so you don’t get clumps
- Vanilla extract: Adds cozy, soft background notes—real vanilla works best
- Almond extract: Brings out that ‘bakery’ vibe and nutty flavor; pure is best
- Cherry juice: Take what’s left from the cherry jar to bump up flavor and give color
- Canola or vegetable oil: For a moist loaf with a gentle crumb, pick a no-flavor oil
- Large eggs: Pulls the loaf together and helps with structure—go as fresh as you can
- Salt: Cuts through the sweetness, you only need a tiny bit
- Baking powder: Makes the bread puff up tall and fluffy, double check it’s fresh
- Granulated sugar: Sweetens and keeps things soft, plain white sugar is perfect
- All-purpose flour: Your base for structure; sift if you want the loaf extra light
- Maraschino cherries: Go for ones that are the brightest red and packed in juice for max flavor
Easy How-To Guide
- Glaze the Bread:
- Pour or brush the glaze over the cool loaf before slicing. You can always slather extra glaze right onto each piece if you’re feeling fancy.
- Make the Glaze:
- While the loaf cools down, stir together about a cup of powdered sugar, a dash of almonds extract, and a quarter-cup of the cherry juice you saved. Want it runnier? Add more juice. Need it thicker? Toss in a bit more sugar.
- Cool:
- After baking, let the loaves cool inside their pans for about fifteen minutes. Tip them gently onto a wire rack and let them finish cooling so they don’t get soggy underneath.
- Bake:
- Pop the pans in your preheated 350°F oven for around forty minutes. When the tops bounce back and a tester comes out with only a couple moist crumbs, you’re done. Don’t overdo it or your bread goes dry.
- Fill Pans:
- Spoon the batter into your loaf pans, smoothing the tops out a bit. Press in any extra cherries you saved, right on top if you like.
- Add Cherries:
- Gently fold the flour-coated chopped cherries into the batter. No need to stir too much, just enough to mix them in. Save out a handful for the top if you want.
- Combine Wet and Dry:
- Pour the egg mixture into the bowl with the dry stuff. Mix just until everything blends—a few lumps are fine.
- Mix Wet Ingredients:
- In a separate bowl or large measuring cup, whisk eggs with oil, all but a quarter cup of cherry juice, vanilla, and almond extracts until they look velvety and smooth.
- Mix Dry Ingredients:
- Stir flour, sugar, a little baking powder, and salt together in a large bowl to keep it airy and fluffy later.
- Prepare Cherries:
- Drain and roughly chop all your cherries for juicy bits in every bite. Toss them with a couple tablespoons of flour—this keeps them from sinking in the loaf.
- Prepare the Pans:
- Fire up your oven to 350°F. Coat two 8x4-inch loaf pans with baking spray or slick them with butter and dust with flour. This makes getting the loaves out easy.
Pin
Honestly, it’s those maraschino cherries that make this loaf pop. Reminds me of grandma’s birthday cakes covered in pink. Making mini ones with my niece left us with cherry juice all over our hands—messy fun and totally worth it!
Keep It Fresh Longer
Pop it in a container and it’ll be good at room temp for up to five days. Want to save it even longer? Freeze the unglazed loaf all wrapped up and it’ll last half a year. Only glaze when you’re ready to eat or share so it stays pretty and shiny.
Simple Swaps
Try switching to light olive oil if you don’t have canola, or swap in half whole wheat flour to up the fiber. You can use part dried cherries for a chewy bite, or mix in a little chopped toasted almond for some crunch.
Pin
Fun Ways to Serve
I love thick pieces with my coffee in the morning, but toasting it and adding a little butter is the best afternoon pick-me-up. Dress it up for a special dessert and spoon over whipped cream or add a scoop of vanilla ice cream.
Cherry Bread Backstory
This sweet bread pops up every Valentine’s, Easter, or spring baby shower in American homes. Maraschino cherries bring color and bright flavor, just like treats from past generations. That shiny pink topping makes it extra cute and perfect for the table now.
FAQs About the Recipe
- → How will the cherries not fall to the bottom?
After you chop your maraschino cherries, toss them with a spoonful of flour. This helps them stay spread out in your bread batter instead of all sinking down.
- → Is it okay to swap in fresh cherries here?
Fresh cherries totally work, especially in summer! Just keep in mind they'll look and taste a little milder, and don't forget to pit and chop them before mixing in.
- → What’s a simple way to check if the bread is ready?
You want the loaf to be puffy and a bit springy on top. Poke it with a toothpick—if it pulls out mostly clean, you’re good to go!
- → Can I freeze this loaf for later?
Definitely. Let the loaf cool, wrap it up tight, and freeze for half a year if you want. Hold off on glazing till after you defrost it—it’ll look and taste better.
- → What other tweaks can I play with?
Try stirring in some toasted sliced almonds for extra crunch, or grate a little orange skin in for fresh flavor. If you like, bake it into muffins instead of one big loaf.