Sweet Soft Cherry Bread with Cherry-Almond Glaze
235
18
1.30k
I still remember the first time I sliced into a warm loaf of this Sweet Soft Cherry Bread with Cherry‑Almond Glaze — the crumb was tender, the cherries popped with each bite, and the glaze tasted like a bright almond-cherry ribbon. It’s the kind of quick bread that elevates a simple coffee break into a small celebration. If you love cherry-forward sweets, you might also enjoy a tangy complement like these cherry bars with vanilla glaze for another take on the same flavors.
Why you’ll love this dish
This cherry bread is easy, forgiving, and great when you want something homemade without an all-day commitment. It uses pantry staples plus a jar of maraschino cherries to deliver sweet, soft slices that are kid-approved and perfect for breakfast, brunch, or an afternoon treat. The almond extract in both the batter and glaze amplifies the cherry flavor differently than vanilla alone, giving the loaf a subtly sophisticated profile that works for casual family meals or a small holiday spread.
"A simple loaf that tastes fancy — the cherries and almond glaze make it feel like a bakery find you can whip up at home."
Why make it now:
- Quick assembly: no yeast, no long rising times.
- Budget-friendly: jarred cherries add big flavor for little cost.
- Crowd-pleaser: soft texture and a sweet glaze appeal to a wide range of tastes.
Step-by-step overview
Before you jump into the bowls, here’s the process in a nutshell so you know what to expect:
- Prep and heat the oven to 350°F; grease a loaf pan.
- Whisk dry ingredients in one bowl; mix wet ingredients in another.
- Combine wet into dry until just mixed to avoid a tough crumb.
- Fold in chopped maraschino cherries.
- Bake 50–60 minutes until a toothpick comes out clean.
- Stir the glaze from reserved cherry juice, almond, and confectioners’ sugar and drizzle over cooled loaf.
This straightforward sequence keeps the bread tender and ensures the cherries stay evenly distributed.
What you’ll need
- 1 10-ounce jar maraschino cherries — divided (reserve some for folding in and some for juice).
- 1 3/4 cup + 2 tablespoons all-purpose flour — divided (1 3/4 cup for the batter; 2 tbsp can be used for dredging cherries if very wet).
- 1 cup granulated sugar.
- 2 teaspoons baking powder.
- Pinch salt (optional, to taste).
- 2 large eggs.
- 1/2 cup canola or vegetable oil.
- 1/4 cup cherry juice (from the jar), plus 1/4 cup reserved cherry juice for the glaze.
- 1 teaspoon almond extract (batter).
- 1 teaspoon vanilla extract.
- 1 teaspoon almond extract (glaze).
- About 1 1/2 cups confectioners’ sugar (for glaze).
Ingredient notes and substitutions:
- Use light or dark maraschino cherries depending on your color preference; drain and pat dry.
- For a lighter loaf, swap half the oil for applesauce (texture will be slightly denser).
- If you’re nut‑free, omit almond extract and add an extra 1/2 teaspoon vanilla.
- If cherries are very wet, toss them in the extra 2 tablespoons flour to prevent sinking.
If you like variations on quick breads, try pairing this with other seasonal loaves such as a spiced eggnog bread with a rum glaze for a holiday rotation.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, 2 teaspoons baking powder, and a pinch of salt.
- In a separate bowl, whisk 2 large eggs until lightly beaten. Add 1/2 cup oil, 1/4 cup cherry juice, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Whisk until combined.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few lumps are fine. Overmixing makes the bread tough.
- Chop about three-quarters of the jar of maraschino cherries (reserve a few whole for garnish, if desired). Fold the chopped cherries into the batter until evenly distributed. If the cherries are very wet, toss them with the reserved 2 tablespoons of flour first.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean or with minimal crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- While the bread cools, make the glaze: combine 1/4 cup reserved cherry juice, 1 teaspoon almond extract, and about 1 1/2 cups confectioners’ sugar. Whisk until smooth. Add more sugar to thicken or a few drops of juice to thin to your desired consistency.
- Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack. Once mostly cooled, drizzle the glaze over the loaf. Let the glaze set for a few minutes before slicing.
Short tips while baking: check doneness by toothpick and by feel — the loaf should spring back slightly when pressed.
Best ways to enjoy it
- Slice warm with a pat of butter for breakfast.
- Serve with coffee, black tea, or a mild latte — the almond notes pair exceptionally well with nutty coffee beans.
- For dessert, top slices with a scoop of vanilla ice cream and toasted sliced almonds.
- Plate thin slices on a brunch board alongside fresh fruit and yogurt for a pretty spread.
For a fresh contrast, try serving with a simple citrus ricotta spread. If you’re entertaining, put the loaf on a wooden board, drizzle extra glaze, and dust with a little extra confectioners’ sugar for presentation. You may also like this bright-sweet snack idea inspired by iced treats like these iced lemon cookies when planning a brunch menu.
Storage and reheating tips
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 7 days if you prefer chilled slices; bring to room temp before serving for best flavor.
- Freezing: Wrap the loaf whole in plastic wrap and then foil, or slice and freeze between layers of parchment in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm slices in a microwave for 10–15 seconds or in a 325°F (160°C) oven at 5–8 minutes for a just-baked feel. If glazed, warm gently to avoid melting the glaze completely.
Safe handling: discard leftovers after the storage windows above, and don’t keep at room temperature more than 2 days in warm climates without refrigeration.
Pro chef tips
- Don’t overmix the batter. Fold until just combined to keep the crumb tender.
- Keep cherries evenly distributed by patting them dry and tossing in 2 tbsp flour if they’re very moist.
- Use room-temperature eggs to improve batter emulsification and oven rise.
- If your oven runs hot, check at 45 minutes and tent the top with foil to prevent over-browning.
- For an extra glossy glaze, add a teaspoon of corn syrup to the glaze mixture.
A small trick: reserve a few whole cherries for topping the glazed loaf for a bake-shop look.
Creative twists
- Chocolate Cherry: Fold in 1/3 cup mini chocolate chips to the batter for a black-forest vibe.
- Almond Crunch: Sprinkle chopped toasted almonds over the glaze while it’s wet.
- Reduced Sugar: Cut granulated sugar to 3/4 cup and add a tablespoon of maple syrup for sweetness depth (texture will be slightly denser).
- Gluten-free: Substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Boozy tip: Stir 1–2 tablespoons dark rum into the glaze for an adult version.
Your questions answered
Q: Can I use fresh or frozen cherries instead of maraschino cherries?
A: Fresh cherries will change the flavor and color; they’re less sweet and more tart. If using frozen, thaw and drain well, and toss with a little flour to prevent bleeding into the batter. The almond flavor in this recipe is tailored to the sweet profile of maraschino cherries.
Q: Why did my bread sink in the middle?
A: Common causes are underbaking, oven temperature fluctuations, or overmixing. Use a reliable oven thermometer and avoid opening the oven door early. If the center looks done but sinks, it likely needed a few more minutes in the oven.
Q: Can I make this in a muffin tin?
A: Yes. Fill muffin cups about two-thirds full and bake at 350°F for 18–23 minutes. Start checking at 15 minutes since muffins finish faster.
Q: Is almond extract necessary?
A: It amplifies the cherry flavor and pairs nicely with the glaze, but you can omit it or replace with extra vanilla if you have an allergy to nuts.
Conclusion
This Sweet Soft Cherry Bread with Cherry‑Almond Glaze is an easy, crowd-pleasing quick bread that marries bright cherry flavor with the warm note of almond. It’s forgiving, adaptable, and perfect for breakfasts, potlucks, or casual desserts. For more inspiration, see this trusted recipe and commentary from a home-baking authority at Sweet Soft Cherry Bread with Cherry‑Almond Glaze – Averie Cooks. If you want a variation that leans into chocolate and almond notes, check out this similar quick bread idea at Cherry Almond Bread – Chocolate with Grace. For reader comments, troubleshooting tips, and community notes on this loaf, this comment thread is a handy resource: Sweet Soft Cherry Bread comments – Averie Cooks.
Sweet Soft Cherry Bread with Cherry-Almond Glaze
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, and a pinch of salt.
- In a separate bowl, whisk the eggs until lightly beaten. Add oil, cherry juice, almond extract, and vanilla extract. Whisk until combined.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few lumps are fine.
- Chop about three-quarters of the jar of maraschino cherries and fold them into the batter until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
- If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- While the bread cools, make the glaze by whisking together the reserved cherry juice, almond extract, and confectioners' sugar.
- Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle the glaze over the loaf once cooled.
