Cherry bread

The scent of something sweet and fruity wafting from the oven always pulls me in, doesn’t it? Recently, that irresistible aroma led me straight to a glorious loaf of cherry bread. There’s just something so comforting about a simple, homemade quick bread, especially one bursting with bright, juicy cherries.

I remember the first time I tried a slice, fresh from the oven, with a cup of coffee on a lazy Sunday morning. It felt like a hug in food form, reminding me of childhood baking days with my grandma. That vibrant color and tender crumb just stole my heart.

If you’re anything like me, always on the lookout for a new sweet treat that’s easy to whip up, you’re going to adore this. It’s a delightful change of pace from things like orange chocolate chip scone bread, and it’s truly a recipe for the soul.

What You Need to Make This Recipe

Creating this amazing cherry bread doesn’t require a lot of fancy ingredients, just a few key players that truly make it shine. Of course, you’ll want beautiful, ripe cherries – they are the heart of this loaf, providing that gorgeous color and burst of sweetness. Then there’s the almond extract; it’s my secret weapon, enhancing the cherry flavor in a way that just makes your taste buds sing, much like it elevates a good apricot bread.

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How to Make Cherry bread

The process for this cherry bread is delightfully straightforward, truly. You start by whisking your dry ingredients together, then gently folding in the wet, watching as the batter comes together in a soft, welcoming hug. When those glistening, halved cherries get folded in, it’s like tiny ruby jewels appearing in a creamy cloud. As it bakes, your kitchen will fill with an intoxicating aroma – a warm, sweet, almondy perfume that promises pure comfort. And that golden crust that forms? Oh, it’s a thing of beauty, just like I love to see on my cranberry walnut bread, hinting at the tender crumb within.

Pro Tips

Making sure your cherry bread turns out perfectly moist and tender is all about a few small, but mighty, details. Don’t overmix your batter; a light hand here ensures a delicate crumb instead of a tough one, allowing the cherries to really pop. Also, dusting your cherries with a tiny bit of flour before folding them in helps prevent them from sinking to the bottom, ensuring every slice gets an even distribution of fruity goodness.

My Secret Trick: I always add a touch of fresh lemon zest to the batter; it brightens the cherry flavor in such a subtle, delightful way, making this more than just any quick bread.

How to Store Cherry bread

• Once cooled completely, store your cherry bread in an airtight container at room temperature for up to 3 days.
• For longer freshness, wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 2 months.
• To reheat from frozen, thaw overnight in the fridge, then warm slices in a toaster oven or microwave for a few seconds.

Nutritional Benefits

Beyond its delicious taste, this homemade cherry bread offers some lovely benefits. Those beautiful cherries are packed with antioxidants, which I always feel good about sneaking into my family’s treats. Plus, a homemade quick bread means you know exactly what’s going into it, making it a wholesome choice for a breakfast or snack, unlike some store-bought options.

FAQs

Can I use frozen cherries?

Absolutely! Just make sure to thaw them completely and pat them dry to avoid excess moisture. You want to make sure your batter isn’t watered down.

What makes this cherry bread so moist?

The combination of oil and Greek yogurt (or sour cream) in the batter really helps to keep it incredibly tender and prevent it from drying out, ensuring that perfect bite every time.

How can I tell if my cherry bread is done baking?

A wooden skewer inserted into the center should come out clean, and the top will be beautifully golden brown. This usually happens around the 50-60 minute mark, but ovens vary.

Can I add nuts to this recipe?

Yes, a handful of chopped almonds or pecans would be a delicious addition, adding a lovely texture and complementing the cherry flavor perfectly. About half a cup should do the trick.

Cherry Bread

This tender, sweet cherry bread is bursting with juicy red cherries, perfect for a delightful breakfast, brunch, or an afternoon treat with your favorite cup of tea or coffee.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 238

Ingredients Equipment Method Notes

Ingredients

  

For the Bread

• 1.5 cups all-purpose flour
• 0.75 cups granulated sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 2 large eggs room temperature
• 0.5 cup whole milk
• 0.5 cup unsalted butter melted and slightly cooled
• 1 teaspoon vanilla extract
• 1.5 cups pitted fresh or frozen cherries if frozen, do not thaw

Equipment

• 9x5 inch loaf pan
• Large mixing bowls
• Whisk

Method

 

Prepare for Baking

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps.
• In a separate medium bowl, whisk the room temperature eggs, whole milk, melted butter, and vanilla extract until smooth and fully incorporated.
• Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
• Gently fold in the pitted cherries until they are evenly distributed throughout the batter. If using frozen cherries, there's no need to thaw them first.
• Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
• Let the bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slice and enjoy!

Notes

Make sure your eggs and milk are at room temperature, as this helps them emulsify better with the melted butter, creating a smoother batter and a more tender crumb. If using fresh cherries, a cherry pitter makes quick work of removing the pits. You can also halve them for smaller pieces. This bread is delicious plain, but a simple lemon glaze (powdered sugar + lemon juice) or a sprinkle of coarse sugar on top before baking adds a nice touch. Store leftovers tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.

Conclusion

There’s something so immensely satisfying about pulling a warm loaf of this cherry bread from the oven. It’s simple, it’s beautiful, and it brings so much joy to the table. Whether you’re sharing it with loved ones or enjoying a quiet moment with a slice, I truly hope you fall in love with this recipe as much as I have. It’s a real contender for my favorite quick bread, right up there with a comforting apple fritter bread.