Maraschino cherry bread is moist, flavorful, and boasts a beautiful rosy color. Each slice is finished with a simple sweet glaze, making it ideal for special breakfasts, brunches, or dessert. This is a quick, yeast-free loaf, so you can enjoy warm slices in just over an hour.
The aroma of freshly baked cherry bread is irresistible. When you slice the loaf you’ll see juicy maraschino cherries distributed throughout each piece. To keep the cherries suspended in the batter instead of sinking to the bottom, toss them with a bit of flour before folding them in.
If you have extra maraschino cherries, they work beautifully in other desserts or as garnishes. This loaf pairs well with light spreads or a cup of tea. For a similar quick-bread vibe, try lemon-berry breads which offer the same bright, fresh feel.
🍒 Ingredients:
Bread Ingredients:
- Âľ cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract (or swap/add cherry extract for extra cherry flavor)
- ½ cup vegetable oil
- ½ cup milk
- ÂĽ cup maraschino cherry juice
- 2 large eggs
- ½ cup sour cream
- 2 cups all-purpose flour (plus 1–2 tablespoons to toss with cherries)
- ½ teaspoon salt
- 1½ teaspoons baking powder
- Maraschino cherries from a 16-ounce jar, chopped
Glaze Ingredients:
- 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
For exact measurements and the printable recipe card, see the recipe section below.
Why You’ll Love This Easy Cherry Bread Recipe
- Festive and colorful—great for Valentine’s Day, Easter, or Mother’s Day.
- Light and refreshing, perfect for spring and summer gatherings.
- Sweet but not overly so, making it suitable for breakfast, snack, or dessert.
đź“‹ Instructions
PREP: Preheat the oven to 350°F (175°C).
Step 1: In a large bowl combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk until smooth.
Step 2: In a separate bowl sift together the flour, salt, and baking powder.
Step 3: Drain the cherries and chop them. Sprinkle 1–2 tablespoons of the flour mixture over the chopped cherries and toss to coat—this helps keep them from sinking.
Step 4: Stir the dry ingredients into the wet ingredients just until combined. A few lumps are okay—overmixing will make the bread tough.
Step 5: Gently fold the coated cherries into the batter with a rubber spatula until evenly distributed.
Step 6: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake uncovered for 45 minutes, then cover loosely with foil and bake another 15–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 7: For the glaze, whisk together powdered sugar, cream (or milk), almond extract, and cherry juice until smooth and pourable.
Step 8: Drizzle the glaze over the cooled loaf. The glaze will set in about 30 minutes. Slice and serve.
Pro Tip: Make sure the bread is completely cool before glazing; if it’s still warm the glaze will run off.
Recipe Tips for Cherry Bread
- Line the pan with parchment paper for easy removal and neat edges.
- Cherry juice gives a pink-peach tint; a few drops of red food coloring will intensify the color if desired.
- Tossing cherries with flour helps them stay suspended in the loaf while baking.
- Place the loaf on a wire rack over a baking sheet when glazing to catch any drips and simplify cleanup.
Fun Fact
Maraschino cherries were once upscale cocktail and dessert garnishes served in high-end bars and restaurants.
Recipe FAQs
Wrap the loaf tightly in plastic wrap and store at room temperature for 3–4 days. For longer storage, freeze the wrapped loaf for up to one month. If freezing, wait to glaze the bread until you’re ready to serve.
Quick breads use baking powder or baking soda as the leavening agent instead of yeast, so they don’t require rising time. This recipe bakes in about 50–60 minutes total, with only a short prep time.
Cherry Bread
This cherry bread is quick to prepare and bakes into a tender, cherry-studded loaf topped with an almond-cherry glaze. It’s a simple, crowd-pleasing recipe for holidays, brunches, or any time you want a sweet, fruity loaf.
Ingredients
Bread:
- Âľ cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup milk
- ÂĽ cup maraschino cherry juice
- 2 large eggs
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- Maraschino cherries from a 16-ounce jar, chopped (tossed with 1–2 tablespoons flour)
Glaze:
- 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 (175°C).
- In a large mixing bowl combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk until well combined.
- In a separate bowl sift together the flour, salt, and baking powder.
- Drain and chop the maraschino cherries. Toss them with 1–2 tablespoons of the flour mixture.
- Stir the remaining dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine.
- Gently fold the coated cherries into the batter.
- Pour the batter into a greased or parchment-lined 9Ă—5-inch loaf pan.
- Bake for 55–60 minutes, covering with foil after 45 minutes if the top is browning too quickly. A toothpick should come out clean from the center.
- Cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Whisk together the glaze ingredients and drizzle over the cooled bread. Let the glaze set for about 30 minutes before slicing.
Notes
Storage: Wrap bread tightly in plastic wrap and keep at room temperature for 3–4 days, or freeze up to 1 month. If freezing, do not glaze until ready to serve.
The cherry juice colors the bread a pinkish-peach tint; add a few drops of red food coloring for a deeper color if desired. Cherry extract can enhance the cherry flavor if you want a stronger taste—almond extract pairs especially well with maraschino cherries. Tossing cherries in flour prevents them from sinking while baking.
Nutrition
Calories: 219 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Sugar: 18 g