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Sweet Soft Cherry Bread with Cherry-Almond Glaze

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This tender quick bread is packed with maraschino cherries and topped with a bright cherry-almond glaze, perfect for breakfast or as a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the bread
  • 1 jar (10 ounces) maraschino cherries, divided (reserve some for folding in and some for juice) Use light or dark depending on preference; drain and pat dry.
  • 1 3/4 cups all-purpose flour, plus 2 tablespoons for dredging if needed Divide this for batter and dredging cherries.
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 pinch salt (optional, to taste)
  • 2 large eggs Use room-temperature eggs.
  • 1/2 cup canola or vegetable oil Can substitute half with applesauce for a lighter loaf.
  • 1/4 cup cherry juice (from the jar)
  • 1 teaspoon almond extract (for the batter) Omit for nut-free version, add more vanilla.
  • 1 teaspoon vanilla extract
For the glaze
  • 1/4 cup reserved cherry juice
  • 1 teaspoon almond extract (for the glaze)
  • 1 1/2 cups confectioners' sugar Adjust sugar to thicken or juice to thin.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment.
  2. In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, and a pinch of salt.
  3. In a separate bowl, whisk the eggs until lightly beaten. Add oil, cherry juice, almond extract, and vanilla extract. Whisk until combined.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few lumps are fine.
  5. Chop about three-quarters of the jar of maraschino cherries and fold them into the batter until evenly distributed.
Baking
  1. Transfer the batter to the prepared loaf pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
  3. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
  4. While the bread cools, make the glaze by whisking together the reserved cherry juice, almond extract, and confectioners' sugar.
  5. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle the glaze over the loaf once cooled.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 100mgFiber: 1gSugar: 15g

Notes

Store at room temperature for up to 3 days in an airtight container. Best served warm with butter or coffee.
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