Description
This Cherry Bread is a moist and flavorful loaf bursting with sweet maraschino cherries and a hint of almond and vanilla. Topped with a delicate cherry-almond glaze, this delightful baked treat makes a perfect snack or dessert for any occasion.
Ingredients
Bread Batter 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
Glaze Ingredients
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking the bread evenly.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, almond extract, vanilla extract, vegetable oil, milk, maraschino cherry juice, eggs, and sour cream until well combined.
- Sift Dry Ingredients: In a separate bowl, sift together all-purpose flour, salt, and baking powder to make a smooth dry mixture.
- Prepare Cherries: Drain the maraschino cherries from their juice and chop them coarsely into halves and quarters.
- Coat Cherries: Sprinkle 1 to 2 tablespoons of the sifted flour mixture over the chopped cherries and toss to coat them lightly; this helps prevent them from sinking during baking.
- Combine Batter: Stir the remaining flour mixture into the wet ingredients just until they are combined; slight lumps and streaks are okay and avoid overmixing.
- Fold in Cherries: Gently fold the flour-coated cherries into the batter to distribute them evenly without overworking the batter.
- Transfer to Pan: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan, smoothing the top gently.
- Bake the Bread: Bake for 55 to 60 minutes, covering the bread with aluminum foil after 45 minutes to prevent over-browning. Bake until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, heavy cream (or milk), almond extract, and cherry extract (or maraschino juice) until smooth.
- Apply Glaze: Drizzle the glaze over the cooled bread. Allow the glaze to set and dry to the touch for about 30 minutes before slicing and serving.
Notes
- Using maraschino cherry juice in the batter and glaze adds extra cherry flavor.
- Coating cherries with flour prevents them from sinking to the bottom of the bread.
- Covering the bread with foil in the last part of baking prevents over-browning on top.
- The glaze can be adjusted for thickness by varying the amount of cream or milk.
- For best texture, do not overmix the batter to keep it tender and light.
