Description
This Cherry Bread is a delightful and moist quick bread bursting with the sweet flavor of maraschino cherries paired with aromatic almond extract. Topped with a luscious cherry glaze, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
For the Bread
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup canola oil (or vegetable oil)
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jars (20 ounces) maraschino cherries, drained and chopped
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1/3 cup cherry juice (reserved from cherries)
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9″x5″ loaf pan to prevent the bread from sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, whisk together granulated sugar, milk, canola oil, egg, and almond extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; avoid overmixing to keep the bread tender.
- Fold in Cherries: Carefully fold the chopped maraschino cherries into the batter, ensuring they are evenly distributed without breaking them down.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Bread: Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, melted butter, reserved cherry juice, and almond extract until smooth and pourable.
- Glaze the Bread: When the bread has fully cooled, drizzle the glaze evenly over the top for a sweet and glossy finish.
Notes
- Ensure cherries are well drained to avoid excess moisture in the batter.
- Do not overmix the batter to maintain a light texture.
- You can substitute cherry extract for almond extract if desired.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive touch, add chopped nuts or white chocolate chips to the batter.
