Ingredients
Cherry Bread
- 1 (10-ounce) jar maraschino cherries, divided
- 1 3/4 cups + 2 tablespoons all-purpose flour, divided
- 1 cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt (optional and to taste)
- 2 large eggs
- 1/2 cup canola or vegetable oil
- Cherry juice from the jar (reserve 1/4 cup for glaze)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Cherry-Almond Glaze
- 1/4 cup reserved cherry juice
- 1 teaspoon almond extract
- About 1 to 1 1/2 cups confectioners’ sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or spray with floured cooking spray. Set the pans aside to prepare the batter.
- Prepare cherries: Remove the cherries from the jar and roughly chop them on a cutting board. Sprinkle the chopped cherries with 2 tablespoons of flour to prevent them from sinking during baking, then toss to coat evenly. Set the cherries and reserved cherry juice aside.
- Mix dry ingredients: In a large mixing bowl, whisk together 1 3/4 cups of all-purpose flour, granulated sugar, baking powder, and salt if using. This ensures even distribution of leavening agents.
- Combine wet ingredients: In a small mixing bowl or glass measuring cup, whisk together the eggs, oil, all the cherry juice from the jar except for 1/4 cup reserved for the glaze, almond extract, and vanilla extract until well combined.
- Make the batter: Pour the wet ingredients over the dry ingredients and gently stir to combine. Be careful not to overmix; the batter will be thick and slightly lumpy.
- Fold in cherries: Gently fold the floured chopped cherries into the batter to distribute them evenly without crushing them.
- Fill pans and bake: Spoon the batter evenly into the prepared pans and smooth the tops lightly with a spatula. Optionally, place a few whole cherries on top for visual appeal. Bake for about 40 minutes or until the bread is domed, springy to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread: Remove the bread from the oven and let it cool in the pans on a wire rack for 15 minutes. Then, carefully remove the loaves from the pans and allow them to cool completely on the rack.
- Make the glaze: While the bread cools, combine the reserved 1/4 cup cherry juice, almond extract, and about 1 cup of confectioners’ sugar in a medium bowl. Whisk until smooth and satiny. Add more confectioners’ sugar as needed to reach your desired glaze consistency.
- Glaze and serve: Drizzle the glaze over the cooled bread before serving. For extra indulgence, spread the glaze like butter on the interior of the slices.
Notes
- You can bake this recipe in one 9×5-inch pan, as four mini loaves, or as muffins; however, baking times will need adjustment.
- Coating the cherries with flour helps prevent them from sinking to the bottom during baking.
- The glaze can be adjusted to your preferred sweetness and thickness by adding more or less confectioners’ sugar.
- For a more decorative finish, reserve a few whole cherries to place on top of the batter before baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
