Sweet Soft Cherry Bread with Cherry-Almond Glaze
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4.5
279 reviews
Excellent
Sweet Soft Cherry Bread with Cherry-Almond Glaze
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This glazed cherry bread is an easy quick bread that's perfect for Valentine's Day, Easter, or Mother's Day! Because you can never have too much pink!
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Ingredients
Cherry Bread
- one 10-ounce jar maraschino cherries divided
- 1 ¾ cup + 2 tablespoons all-purpose flour divided
- 1 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 2 large eggs
- ½ cup canola or vegetable oil
- cherry juice reserve 1/4 cup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Cherry-Almond Glaze
- ¼ cup reserved cherry juice
- 1 teaspoon almond extract
- about 1 1/2 cups+ confectioners’ sugar
Instructions
Make the cherry bread:
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. (Recipe may be baked in one 9×5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.)
- Remove cherries from jar and place on a cutting board. Roughly chop them.
- Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.
- In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
- In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
- Pour wet mixture over dry ingredients and stir to combine; don’t overmix. Batter will be very thick.
- Gently fold in the chopped cherries.
- Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.
- Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
Make the Cherry-Almond Glaze:
- In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached.
- Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices.
Notes
- Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
Nutrition Information
Show Details
Serving
1
Calories
200kcal
(10%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
19mg
(6%)
Sodium
67mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 200kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 19mg | 6% |
| Sodium | 67mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
279 reviews
Excellent
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