A warm scent of almond and cherry lifts from the oven like a quiet promise, edges bronzing to a honeyed finish. Each slice reveals pockets of glossy maraschino fruit that catch the light and soften the first bite. This is bread that remembers festivals and afternoon light, a simple loaf turned small ceremony—paired beautifully with other cherry confections like maraschino shortbread cookies.
Why make this recipe
There is a particular pleasure in transforming the bright, candy-sweet maraschino cherry into something tender and slow: the fruit’s syrupy perfume tempered by almond and the gentle crumb of a loaf baked through. It asks little time, rewards quiet attention, and yields a bread that sits equally well beside morning coffee or as a delicate, late-night consolation.
How to make Cherry Bread
Ingredients:
3/4 cup granulated sugar, 1/2 cup 2 percent milk, 1/2 cup canola oil (or vegetable or melted coconut oil), 1 large egg, 1 teaspoon almond extract, 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 jars maraschino cherries (10 ounces each), 1 cup powdered sugar (for glaze), 1 tablespoon melted butter (for glaze), 2 tablespoons maraschino cherry juice (for glaze), 1/2 teaspoon almond extract (for glaze)
Directions:
Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray, or grease with shortening, then dust with flour. In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda 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 and gently fold them into the batter. Pour the bread batter into the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Allow the bread to cool for 10 minutes before removing it to a wire rack to cool completely. For the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl, whisking until smooth. Once the bread is cool, spread the glaze on top. If the glaze is applied while the bread is still warm, it may melt and run off. Slice and serve. Store leftovers in an airtight container at room temperature.
How to serve Cherry Bread
Serve slices at room temperature to appreciate the crumb’s tenderness and the cherries’ gleam. A thin smear of cultured butter or a soft ricotta brightened with lemon zest complements the almond notes without overwhelming them. For festive gatherings, arrange slices on a wooden board alongside shortbread and meringues—much like the pairing suggested beside a festive holiday maraschino cherry shortbread—so textures and sweets converse on the tongue.
How to store Cherry Bread
Keep the loaf in an airtight container at room temperature for up to three days, where the glaze remains tender and the cherries keep their glossy bite. For longer storage, wrap tightly and freeze individual slices on a tray before transferring them to a freezer-safe bag; thaw at room temperature or warm gently in a low oven.
Tips to make Cherry Bread
- Drain the cherries well and blot them lightly; excess syrup will weigh the batter and sink the fruit.
- Chop the cherries coarsely to balance bursts of flavor with pockets of tender crumb.
- Fold sparingly—overmixing develops gluten and dulls the loaf’s delicate texture.
- For even browning, tent the loaf with foil if the top darkens before the center finishes.
- If you love enriched sweet breads, borrow a technique from an Argentine sweet bread: allow the batter to rest briefly before baking to harmonize flavors.
Variations (if any)
- Cherry-Almond Streusel: scatter a simple buttery streusel across the top before baking for crunch.
- Chocolate Cherry: fold in 1/2 cup of mini chocolate chips for a pousse-café sweetness.
- Citrus Lift: add 1 teaspoon orange zest to the batter for a bright counterpoint to almond.
FAQs
Q: Can I use fresh or frozen cherries instead of maraschino?
A: Fresh or frozen cherries work, but they are less sweet and juicier. Reduce the added milk slightly and toss the cherries in a tablespoon of flour to prevent sinking.
Q: Why did my cherries sink to the bottom?
A: Heavy fruit can sink if the batter is too thin or the cherries are overdense. Coarsely chop, pat dry, and gently fold; flouring the fruit lightly can also help suspend them.
Q: How do I prevent the glaze from melting off?
A: Wait until the loaf is completely cool before glazing; a warm loaf will cause the glaze to run. If you prefer a thinner glaze, apply sparingly with a spoon after the loaf has been refrigerated briefly.
Q: Can I make this loaf in a muffin tin?
A: Yes — shorten the baking time to about 18–24 minutes and check for a clean toothpick; muffins will have more crust-to-crumb ratio, which is delightful.
Conclusion
If you wish to explore another version of cherry bread, the classic adaptation at Tastes of Lizzy T offers comforting familiarity. For a quick-bread approach with slightly different spice and texture notes, see the thoughtful take on Cherry Quick Bread at Hostess At Heart.
There is a peculiar grace in waiting for the oven’s hush to yield something warm and whole—baking, in its patient measure, teaches us how small gestures become sustenance.
Cherry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with cooking spray, or grease with shortening and dust with flour.
- In a medium bowl, stir together the sugar, milk, oil, egg, and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda, 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, and coarsely chop the cherries. Gently fold them into the batter.
- Pour the bread batter into the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes before removing it to a wire rack to cool completely.
- For the glaze, combine the powdered sugar, melted butter, cherry juice, and almond extract in a small bowl, whisking until smooth.
- Once the bread is cool, spread the glaze on top. Avoid glazing while the bread is still warm to prevent melting.