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Cherry Bread with Maraschino Cherries and Glaze Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This Cherry Bread is a moist, flavorful loaf bursting with the sweetness of maraschino cherries and a hint of almond extract. Perfect for breakfast, brunch, or a delightful snack, it features a tender crumb with juicy cherry bits throughout and a glossy cherry glaze on top.

Ingredients

Dry Ingredients

  • 2 Cups all-purpose flour
  • 1 ½ Teaspoons baking powder
  • ½ Teaspoon kosher salt
  • 1 Cup granulated sugar
  • 1 ½ Cups powdered sugar (sifted, for glaze)

Wet Ingredients

  • 1 Stick unsalted butter (½ Cup, softened)
  • 2 eggs (large, at room temperature)
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon almond extract (plus ¼ teaspoon for glaze)
  • ½ Cup whole milk (at room temperature)
  • 3 Tablespoons maraschino cherry juice (for batter)
  • 2 Tablespoons maraschino cherry juice (reserved for glaze)
  • ¼ Cup heavy cream (for glaze)

Other

  • 1 Cup maraschino cherries (chopped, drained and stems removed)
  • Nonstick cooking spray (as needed)

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
  2. Grease: Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray, then line it with parchment paper leaving overhang on the sides for easy removal and cleanup.
  3. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
  4. Cream Butter and Sugar: Using a hand or stand mixer on medium speed, cream the softened butter with granulated sugar for 2 to 3 minutes, until the mixture is light and fluffy.
  5. Add Eggs: Add eggs one at a time, mixing well after each. Scrape the bowl sides as needed to ensure even incorporation.
  6. Add Extracts: Mix in the vanilla and almond extracts until the batter is smooth and fragrant.
  7. Combine Mixtures: Reduce mixer speed to low, then add half of the dry ingredient mixture. Mix just until combined.
  8. Add Liquids: Pour in the whole milk and 3 tablespoons of maraschino cherry juice. Mix until incorporated.
  9. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until the batter is smooth with no flour streaks; avoid overmixing.
  10. Fold in Cherries: Gently fold the chopped maraschino cherries into the batter using a rubber spatula, ensuring even distribution.
  11. Prepare Pan: Spoon the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  12. Remove Air Pockets: Tap the pan lightly on the countertop to release any large air bubbles.
  13. Bake: Place the pan on the center oven rack and bake for 55 to 60 minutes, or until the loaf is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  14. Cool in Pan: Remove from oven and set the pan on a wire rack. Let the bread cool in the pan for 15 minutes.
  15. Remove from Pan: Using the parchment overhang, lift the bread out of the pan and transfer it to the wire rack to cool completely.
  16. Make Glaze: Whisk together powdered sugar, heavy cream, 2 tablespoons reserved cherry juice, and almond extract until smooth, glossy, and pourable. Adjust consistency with more cherry juice or powdered sugar as needed.
  17. Glaze Bread: Pour or drizzle the cherry glaze generously over the cooled loaf, allowing it to drip down the sides.
  18. Set Glaze: Let the glaze set for 15 minutes before slicing and serving the cherry bread.

Notes

  • Room temperature eggs and milk help the batter mix smoothly and rise better.
  • Be careful not to overmix the batter after adding flour to avoid a dense texture.
  • If you prefer less sweetness, reduce the granulated sugar slightly but keep the powdered sugar for the glaze for balance.
  • The glaze consistency can be adjusted by adding more cherry juice for a thinner glaze or more powdered sugar for a thicker finish.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
  • The maraschino cherries add both flavor and moisture; ensure they are well-drained to prevent sogginess.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-bread-with-maraschino-cherries-and-glaze-recipe/