Name: Cherry Almond Bread with Maraschino Cherries and Glaze Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ¾ cup granulated sugar; 1 teaspoon almond extract; 1 teaspoon vanilla extract; ½ cup vegetable oil; ½ cup milk; ¼ cup maraschino cherry juice; 2 large eggs; ½ cup sour cream; 2 cups all-purpose flour; ½ teaspoon salt; 1½ teaspoons baking powder; 16 ounces maraschino cherries, chopped; 1 cup powdered sugar; 2 to 3 tablespoons heavy whipping cream (or milk); ½ teaspoon almond extract; 1 to 2 drops cherry extract (or 1 tablespoon maraschino juice)

Jump to Recipe· 4.2 from 10 reviews

I absolutely love sharing this Cherry Almond Bread with Maraschino Cherries and Glaze Recipe because it’s one of those treats that brings together vibrant flavors and a tender crumb in such a delightful way. Whenever I bake it, the sweet almond and cherry notes swirl through the kitchen, making it impossible to resist a warm slice. It’s a special recipe that feels both comforting and a little bit fancy, and I can’t wait for you to try it and experience that same excitement with each bite.

Why You’ll Love This Cherry Almond Bread with Maraschino Cherries and Glaze Recipe

What really makes this Cherry Almond Bread stand out for me is the perfect harmony between the almond extract and the maraschino cherries. The almond extract gives the bread a fragrant, nutty undertone that pairs beautifully with the sweet juiciness of the cherries. I love how the cherry juice subtly colors the batter and infuses it with a hint of tang that balances out the sweetness, making every bite satisfying without being overpowering. It’s a flavor combination that feels both nostalgic and fresh.

As someone who enjoys baking but appreciates simplicity, I’m always thrilled by how straightforward this recipe is. The steps come together easily, and the ingredients are common pantry staples, so it’s great for an anytime treat. Whether I’m making it for a casual brunch or a holiday gathering, this bread feels festive yet approachable. The added glaze is just the perfect finishing touch, giving the loaf a glossy look and an extra layer of sweet almond-cherry goodness. Trust me, this bread is a crowd-pleaser!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, pinkish batter mixed with bright red cherry pieces scattered throughout. A wooden spatula with a white silicone tip is resting inside, partially covered in the same batter, showing a creamy, slightly chunky texture. A single red cherry with a stem lies on the surface nearby, and a white cloth with black polka dots is partially visible at the edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in creating the perfect texture, flavor, and color that make this bread so special. From the aromatic almond extract to the vibrant maraschino cherries and their juice, each element contributes to making this bake truly memorable.

Granulated sugar: Provides the sweetness that balances the fruit’s tartness perfectly.
Almond extract: Adds a warm, nutty flavor that’s essential in elevating the cherry taste.
Vanilla extract: Offers a mellow, fragrant background note.
Vegetable oil: Keeps the bread moist and tender without weighing it down.
Milk: Hydrates the batter and helps create a soft crumb.
Maraschino cherry juice: Infuses the batter with a natural cherry flavor and a lovely pink hue.
Eggs: Bind the ingredients together and add richness.
Sour cream: Contributes tanginess and keeps the bread wonderfully moist.
All-purpose flour: Forms the structure of the bread.
Salt: Balances sweetness and enhances all the flavors.
Baking powder: Helps the bread rise and stay light.
Maraschino cherries: Provide juicy bursts of sweetness that are chopped for easy bites.
Powdered sugar: Creates a silky-smooth glaze to finish the bread.
Heavy whipping cream (or milk): Adds the perfect consistency to the glaze.
Cherry extract or extra maraschino juice: Intensifies the cherry flavor in the glaze.

Directions

Step 1: Preheat your oven to 350°F. Getting the oven ready early helps ensure even baking from the start.

Step 2: In a large mixing bowl, whisk together granulated sugar, almond extract, vanilla extract, vegetable oil, milk, ¼ cup of maraschino cherry juice, eggs, and sour cream until everything is fully combined and smooth.

Step 3: In a separate bowl, sift together the all-purpose flour, salt, and baking powder. This step helps distribute the leavening agent evenly for a uniform rise.

Step 4: Drain the maraschino cherries from their syrup, then chop them coarsely into halves or quarters. I love doing this by hand to keep the cherries chunky and juicy.

Step 5: Toss 1 to 2 tablespoons of the flour mixture over the chopped cherries and mix gently. This coats the cherries and prevents them from sinking to the bottom of the bread during baking.

Step 6: Stir the remaining flour mixture into the wet ingredients, mixing just until the dry and wet ingredients are combined. It’s important not to overmix; a few lumps and flour streaks are perfectly fine.

Step 7: Gently fold the floured cherries into the batter, distributing them evenly without deflating the batter’s light texture.

Step 8: Pour the batter into a greased or parchment-lined 9×5 inch loaf pan, smoothing the top gently with a spatula.

Step 9: Bake the bread for 55 to 60 minutes. After 45 minutes, cover the top loosely with aluminum foil to prevent excessive browning. To check doneness, insert a toothpick into the center — it should come out clean.

Step 10: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.

Step 11: While the bread cools, whisk together powdered sugar, 2 to 3 tablespoons of heavy whipping cream (or milk), almond extract, and cherry extract or maraschino juice until smooth. Drizzle this glaze generously over the cooled bread. It will set and become dry to the touch in about 30 minutes — perfect for slicing and serving.

Servings and Timing

This recipe yields about 16 generous servings, perfect for sharing at gatherings or enjoying throughout the week as a delightful snack. The prep time is roughly 15 minutes, which I appreciate for a quick bake. The bread requires about 55 to 60 minutes in the oven, plus 10 minutes of cooling before glazing, and around 30 minutes for the glaze to set. Altogether, you’re looking at a total time commitment of around 1 hour and 5 minutes, making it manageable even on a busy day!

How to Serve This Cherry Almond Bread with Maraschino Cherries and Glaze Recipe

A loaf-shaped cake sits on a wire rack over a silver baking tray. The cake is covered in a smooth, glossy pink glaze with small pieces of red cherries visible inside the glaze and peeking through the sides. To the top left of the cake, there is a white bowl with some pink frosting and a metal whisk resting inside. To the top right of the cake, there is a small white bowl filled with bright red cherries, some with stems. The setting is on a white marbled surface with black speckles, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

I love serving this bread warm or at room temperature, depending on the occasion. A warm slice right out of the oven paired with a pat of butter or a smear of cream cheese is absolutely heavenly. For brunches or afternoon tea, I like to present it sliced on a pretty platter, garnished with fresh cherries or slivered almonds to echo the flavors inside the bread.

Because the glaze adds a lovely shiny finish and subtle sweetness, I often skip additional spreads when serving, but it pairs wonderfully with rich accompaniments like mascarpone or a mild ricotta. For a beverage pairing, I’m partial to a lightly brewed black tea or a sparkling rosé which complements the cherry and almond notes perfectly. At holiday parties, I’ve even served it with a glass of amaretto or a cherry blossom cocktail to elevate the indulgence.

This bread truly shines on special occasions like family brunches, baby showers, or festive gatherings, but I find it just as comforting as a treat for myself on a quiet weekend morning. Slice it generously for a crowd or keep portions modest for an elegant tea-time snack — either way, it’s always a crowd-pleaser!

Variations

I’m always excited to experiment with this Cherry Almond Bread recipe to suit different tastes and dietary needs. For example, you can substitute the vegetable oil with melted coconut oil for a slight tropical twist or use almond milk instead of dairy milk to keep it dairy-free while enhancing the almond flavor.

If you’re looking for a gluten-free version, swapping out the all-purpose flour for a gluten-free flour blend works beautifully — just be sure to check your baking powder is gluten-free as well. For a vegan take, replacing the eggs with flax eggs, the sour cream with coconut yogurt, and using a plant-based milk keeps the texture moist and delicious, though the flavor profile shifts subtly.

Flavor-wise, adding a handful of toasted slivered almonds into the batter gives a lovely crunch. I’ve also tried mixing in some dried cranberries instead of cherries for a tart contrast. And if you’re curious, baking the batter as muffins instead of one loaf is wonderful for individual portions and shorter baking times, about 20 to 25 minutes.

Storage and Reheating

Storing Leftovers

I usually store leftover Cherry Almond Bread in an airtight container at room temperature for up to three days. If I want it to last a bit longer, the fridge works well too, extending freshness to about a week. Just be sure to wrap it tightly in plastic wrap or foil to keep it from drying out. This bread retains its moist crumb nicely when stored properly.

Freezing

This bread freezes wonderfully, which is great for prepping ahead. I slice it before freezing, then separate slices with parchment paper and place them in a zip-top bag or airtight container. Frozen, it stays fresh around 2 to 3 months. When ready to enjoy, I usually thaw slices overnight in the fridge or for a couple of hours at room temperature.

Reheating

To bring back that fresh-baked warmth and flavor, I reheat slices in a toaster oven or conventional oven at about 325°F for 5 to 7 minutes. Avoid microwaving if possible, as it can make the bread gummy or soggy. If you prefer, warming gently and topping with a little butter or even a light dusting of powdered sugar really revives the bread’s delicious nature.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but they lack the sweetness and syrupy juice that maraschino cherries add. If you substitute fresh cherries, consider increasing the sugar slightly and adding a bit of cherry juice or cherry syrup to maintain moisture and flavor.

What if I don’t have almond extract? Can I skip it?

The almond extract is key to the distinctive flavor of this bread. If you don’t have it, you could try using a little extra vanilla extract, but the final taste won’t be quite the same. I recommend keeping almond extract on hand for this recipe because it truly makes a difference.

Is the glaze necessary, or can I skip it?

The glaze adds a lovely sweet finish and gives the bread a beautiful presentation. However, it’s totally optional. The bread itself is delicious without it and still moist and flavorful. If you prefer less sweetness, you can drizzle less or leave it off altogether.

Can I make this bread into muffins?

Absolutely! The batter can be portioned into muffin tins for about 20 to 25 minutes of baking at 350°F. Muffins make for convenient portions and are great for grab-and-go breakfasts or snacks.

How do I prevent the cherries from sinking to the bottom?

Coating the chopped cherries in a bit of flour before folding them into the batter is key to keeping them suspended evenly throughout the bread. This helps the cherries grip the batter better and prevents sinking during baking.

Conclusion

I genuinely hope you’ll enjoy making and sharing this Cherry Almond Bread with Maraschino Cherries and Glaze Recipe as much as I do. It’s one of those comforting yet elegant bakes that feels like a special treat any time of year. Once you try it, I’m sure it will become a go-to in your baking repertoire, bringing warmth and joy to your kitchen and table just like it does in mine!