4.5 from 4 votes
The Easiest Cherry Bread
A moist quick cherry bread recipe perfect for any time of the day. A one-bowl bread or loaf cake recipe that can be made with fresh, frozen, or canned cherries.
Prep Time
15 mins
Cook Time
1 hr
Servings:
10
Calories:
300 kcal
Course:
Cake, Bread
Cuisine:
American
Ingredients
- 250 g Cherry fresh, frozen, or canned 9 oz/ 1 ¾ cups (pitted), Note 1
- 250 g all-purpose flour 9 oz/ 2 cups
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 200 g granulated sugar 7 oz/ 1 cup
- 3 egg room temperature, large
- 115 ml neutral cooking oil neutral-tasting like canola oil 3.8 fl.oz/ ½ cup, Note 2, generic cooking oil
- 115 ml sparkling water 3.8 fl.oz/ ½ cup, Note 3
- 1 teaspoon vanilla extract
- icing sugar
Instructions
- Preheat the oven to 180°C/ 375°F. Grease and flour the cake pan.
- Cherries: Pit fresh cherries. Defrost and pat dry frozen ones or drain and pat dry canned ones.
- Batter: Place all the other ingredients (except the cherries) in a large bowl. Mix well for about 1 minute with an electric mixer.
- Pour the batter into the prepared tin. Place the cherries on top.
- Bake for 55-60 minutes or until a toothpick inserted in the middle of the cherry bread comes out clean. Check after 40-45 minutes; if the top of the bread seems too dark already, cover it loosely with aluminum foil.
- Cool the loaf cake in the tin for about 15 minutes, remove it carefully, and let cool on a wire rack. Dust with icing sugar before serving.
- Optional glaze: Mix 75 g/ ¾ cup/ 2 ½ oz icing sugar with 3-4 teaspoons lemon juice or cherry juice (if using canned cherries, use some of that juice). The glaze should be thick yet slightly pourable. Pour over the cherry bread and let set shortly.
Cup of Yum
Notes
- Use a digital kitchen scale; it guarantees for best results (Amazon affiliate link).
- Weigh the cherries after pitting. If frozen, defrost them and pat them dry with kitchen towels. If canned, drain them and pat them dry as well. If using canned cherries, save a little canning juice to make a cherry glaze if you like (optional).
- Don’t substitute the oil with butter; it will not work 1:1. Don’t use olive oil; it has to be something that’s neutral tasting.
- Don’t replace it with plain water; sparkling water will cause the bread to rise nicely and get fluffy.
Nutrition Information
Serving
1slice
Calories
300kcal
(15%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.05g
(3%)
Cholesterol
49mg
(16%)
Sodium
90mg
(4%)
Potassium
102mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
87IU
(2%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 300
% Daily Value*
| Serving | 1slice | |
| Calories | 300kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 49mg | 16% |
| Sodium | 90mg | 4% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.