This easy Cherry Bread recipe makes a beautiful pink quick bread full of glistening maraschino cherries. It’s a delicious, moist, fruity loaf for any occasion.
Ingredients
Loaf
16 ounces maraschino cherries about 40 cherries, drained and patted dry
2 cups all purpose flour divided
1 cup granulated sugar
2 teaspoons baking powder
2 large eggs
½ cup buttermilk see notes for dairy free alternatives
½ cup vegetable oil
1 teaspoon cherry flavoring Lorann Oils baking emulsion is recommended
1 teaspoon vanilla extract
¼ cup maraschino cherry juice reserved from cherry jar
Glaze
1 cup confectioners sugar
1 tablespoon corn syrup
3 tablespoons maraschino cherry juice see notes for shipping alternative
Instructions
Loaf
Preheat the oven to 350 degrees F. Grease and flour a 9″ x 5″ loaf pan or 4- 3″ x 5″ mini loaf pans.
Drain the jar of maraschino cherries, reserving the liquid. Pat the cherries dry with a paper towel, then chop into quarters or smaller. Pat dry again.
Place the chopped, dried cherries in a small bowl and toss to coat with ¼ cup of flour. Set aside.
In a medium bowl, whisk together the remaining 1 ¾ cups of flour, sugar and baking powder.
In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, extracts and cherry liquid.
Add the liquid mixture to the dry ingredients and fold just until combined. Fold in the cherries.
Pour the batter into the prepared loaf pan or divide evenly into the mini loaf pans (about ¾ cup each)
Bake the loaf pan for 60-70 minutes or mini loaf pan for 35 minutes, until a toothpick inserted into the center of the loaf comes out clean or with only a few crumbs. To keep the bread from over browning, tent the loaf pan with foil at 45 minutes or the mini loaf pan at 20 minutes.
Remove from oven and cool in the pan for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.
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