Sweet Soft Cherry Bread (Print Version)
# Ingredients:
→ Cherry Bread
01 -
1 jar (10 oz) maraschino cherries, divided
02 -
1 3/4 cups all-purpose flour
03 -
2 tablespoons all-purpose flour
04 -
1 cup granulated sugar
05 -
2 teaspoons baking powder
06 -
1 pinch salt, optional
07 -
2 large eggs
08 -
1/2 cup canola oil or vegetable oil
09 -
1/4 cup reserved maraschino cherry juice
10 -
1 teaspoon almond extract
11 -
1 teaspoon vanilla extract
→ Cherry-Almond Glaze
12 -
1/4 cup reserved maraschino cherry juice
13 -
1 teaspoon almond extract
14 -
1 1/2 cups confectioners’ sugar, plus more as needed
# Instructions:
01 -
Preheat oven to 350°F. Coat two 8×4-inch loaf pans with flour-based baking spray or lightly grease and dust them with flour. Set aside.
02 -
Remove maraschino cherries from jar and chop roughly. Sprinkle with 2 tablespoons flour and gently toss to coat; reserve the cherry juice separately.
03 -
In a large mixing bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, and optional salt until well blended. Set aside.
04 -
In a small bowl, beat eggs lightly. Add oil, all cherry juice from the jar except 1/4 cup, almond extract, and vanilla extract. Whisk until combined.
05 -
Pour wet ingredients over dry ingredients and stir gently until just combined. Avoid overmixing; the batter should be very thick.
06 -
Carefully fold chopped, floured cherries into the batter until evenly distributed.
07 -
Transfer the batter into prepared loaf pans, smoothing the tops with a spatula. Optionally, arrange a few cherries on top for garnish. Bake for about 40 minutes, or until domed and springy. A toothpick should emerge clean or with a few moist crumbs.
08 -
Allow bread to cool in pans on a wire rack for 15 minutes. Remove loaves from pans and let cool completely on the rack.
09 -
In a medium bowl, whisk reserved 1/4 cup cherry juice, almond extract, and 1 cup confectioners’ sugar until smooth. Add more sugar gradually to reach a thick, spreadable consistency.
10 -
Spread or drizzle the glaze liberally over cooled bread before serving. For a decadent finish, apply extra glaze inside slices if desired.
# Notes:
01 -
Store airtight at room temperature for up to 5 days or freeze unglazed bread for up to 6 months. Glaze only before serving if storing long term.