Description
A moist and flavorful Cherry Bread packed with maraschino cherries and topped with a sweet cherry-almond glaze. Perfect for breakfast, brunch, or afternoon tea.
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup milk
- ¼ cup maraschino cherry juice
- 2 large eggs
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 16 ounces maraschino cherries, chopped
- 1 cup powdered sugar
- 2–3 tablespoons heavy cream or milk
- ½ teaspoon almond extract
- 1–2 drops cherry extract or 1 tablespoon maraschino juice
Instructions
- Preheat the oven to 350 °F and prepare a 9×5″ loaf pan with spray or parchment.
- In a large bowl, whisk together sugar, almond and vanilla extracts, oil, milk, cherry juice, eggs, and sour cream until smooth.
- In another bowl, sift together flour, salt, and baking powder.
- Drain and chop the cherries, then toss them with 1–2 tablespoons of the flour mixture.
- Stir the remaining flour mix into the wet ingredients until just combined—some lumps are okay.
- Fold in the cherries gently and pour the batter into the loaf pan.
- Bake for 55–60 minutes, covering with foil after 45 minutes to prevent over-browning.
- Cool the loaf for 10 minutes in the pan, then transfer to a wire rack.
- Whisk together glaze ingredients and drizzle over the fully cooled loaf. Let set for about 30 minutes before slicing.
Notes
- Toss chopped cherries with flour to prevent sinking.
- Greek yogurt can replace sour cream for a lighter version.
- Adjust baking time if using mini loaf pans.
- Store wrapped at room temperature, in the fridge, or freeze as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
