This Cherry Bread is soft, moist, and bursting with the flavor of maraschino cherries. A cherry-almond glaze drizzled over the top adds an extra sweet and fruity finish that makes each slice irresistible.
Why You’ll Love This Recipe
I love how the maraschino cherries are mixed into the batter and also flavor the glaze, giving the whole loaf a beautiful color and delicious taste. It’s quick to prepare, uses simple ingredients, and comes out perfect every time. Whether I’m making it for a weekend brunch, a gift, or just a treat for myself, it’s always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Bread:
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¾ cup granulated sugar
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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½ cup vegetable oil
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½ cup milk
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¼ cup maraschino cherry juice
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2 large eggs
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½ cup sour cream
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2 cups all-purpose flour
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½ teaspoon salt
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1½ teaspoons baking powder
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16 ounces maraschino cherries, chopped
For the Glaze:
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1 cup powdered sugar
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2–3 tablespoons heavy cream or milk
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½ teaspoon almond extract
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1–2 drops cherry extract or 1 tablespoon maraschino juice
directions
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I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, I whisk together the sugar, almond extract, vanilla extract, vegetable oil, milk, cherry juice, eggs, and sour cream until well combined.
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In a separate bowl, I mix the flour, salt, and baking powder.
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I drain and chop the maraschino cherries, then toss them in 1–2 tablespoons of the flour mixture to keep them from sinking during baking.
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I stir the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
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I gently fold in the floured cherries.
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I pour the batter into the prepared loaf pan and smooth the top.
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I bake the loaf for 55 to 60 minutes, covering it with foil after 45 minutes to prevent the top from overbrowning.
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After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Once cooled, I whisk together the glaze ingredients and drizzle it over the loaf. I let the glaze set for about 30 minutes before slicing.
Servings and timing
This recipe makes about 16 slices.
Prep time: 15 minutes
Cook time: 55–60 minutes
Total time: approximately 1 hour 5 minutes
Variations
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I like to add ½ cup of mini chocolate chips for a cherry-chocolate twist.
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If I want a slightly lighter version, I substitute fat-free Greek yogurt for the sour cream.
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For an extra almond flavor, I sometimes double the almond extract in both the bread and glaze.
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I’ve also made this in mini loaf pans—just reduce the baking time accordingly.
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Chopped nuts like almonds or pecans can be folded in for a crunchy texture.
storage/reheating
I store the cherry bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If I refrigerate it, it lasts up to a week. For longer storage, I freeze individual slices or the whole loaf wrapped tightly in foil and a freezer bag for up to 1 month. To reheat, I let it thaw at room temperature or warm it slightly in the microwave.
FAQs
How do I keep the cherries from sinking to the bottom?
I toss the chopped cherries in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the loaf.
Can I use Greek yogurt instead of sour cream?
Yes, I often substitute Greek yogurt using the same amount. It works well and gives a slightly tangy taste.
Is it okay to skip the glaze?
Absolutely. The bread is delicious on its own, but I like the glaze for added sweetness and that pop of cherry-almond flavor.
Can I use fresh cherries instead of maraschino?
Fresh cherries can work, but I make sure to pit and chop them, and I usually add a bit more sugar since fresh cherries aren’t as sweet.
How do I know when the bread is done baking?
I insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready.
Conclusion
This Cherry Bread has become a go-to in my kitchen because it’s simple, colorful, and full of fruity flavor. I love how the maraschino cherries brighten up the loaf both in taste and appearance. Whether I’m making it as a treat for myself or sharing it with others, it always brings a smile.
